Page 59 - FHM - USA (January 2020)

CHICKEN SALAD Instructions

WITH A TWIST Start by frying the onion in a bit of olive oil.

Prep time: 5min Once golden brown, add the salt and honey
Cooking time: 10min and allow to caramelize.
Servings: 2
Remove from the pan and set aside for later
Ingredients use.

• 3oz (90g) lettuce or baby spinach Then make use of the same pan for the chicken
For caramelized onion breast and fry on both sides till the meat is
• 1 tbsp olive oil white before starting with the seasoning - this
• 1 red salad onion will ensure the chicken remains tender.
• 1 tsp honey First, drizzle the chicken with honey, then dust
• 1 tsp balsamic (optional) with onion powder, sprinkle with thyme and
• 1/4 tsp salt lastly ad some salt.
• 8-10 rosa tomatoes
• 1 Pomegranate or 3oz (90g) pips Turn the fillets around and repeat the steps for
• 1 handful of almonds the seasoning.
• 1 handful macadamias
• 1 orange cut into wedges Finish off with ground black pepper (optional).
• 8-10 raspberries Once cooked, add the onion back into the pan
• 4-5 fresh rosemary leaves removed from the stem to absorb the remaining juices.
• 1 baby avo or 1/2 big avo
For pan-fried honey and thyme chicken fillets Make the salad with all the ingredients
• 2 chicken fillets tenderized provided, except for the avo - add that last to
• 1 tbsp raw honey your plate after you have served your portion.
• 1/4 tsp onion powder Add the chicken to the salad the way you prefer
• 1/4 tsp dried thyme - whole, sliced, diced or even pulled.
• 1 pinch of salt and ground black pepper to taste
For pan-fried honey and thyme chicken fillets Sprinkle the onion over the top.
• 2 tbsp olive oil Mix the salad dressing and pour it over at the
• 2 tbsp raw honey table.
• 1 lime juiced
• 1/2 tsp salt Serve and enjoy!

JANUARY 2020 55