Wash the chicken, dry well, slice into strips and season with salt and pepper
Heat the Horio butter in a frying pan and sauté the chicken for 8 minutes on each side; add the sherry and allow the chicken to cool of in the pan (flip frequently so as to allow the absorption of as much liquid as possible)
In the meantime, prepare the vinaigrette: beat with a whisk the Horio olive oil, the vinegar, mustard, chocolate and bitter milk cream; add the salt and cayenne pepper
Wash the radicchio and lettuce and strain well; cut into strips
Cut the avocado in the middle, throw away the pit, remove the peel and slice into strips; place them in lemon juice and leave them
Wash the radish and cut into four
Layer a shallow plate with lettuce, then layer with strips of avocado, then strips of chicken and continue to alternate
Pour the vinaigrette and garnish with radish (and cherry tomatoes if you’d like) and serve
250 gr chicken (breast or filet)SaltPepper3 tblsp Horio Organic Cow Butter2 tblsp sherry200 gr radicchio (cut into strips)1 lettuce (cut into strips)1 avocado (cut into strips)2 tsp lemon juice1 bunch of radish, cut into four
For the vinaigrette
3 tblsp Horio Organic Extra Virgin Olive Oil2 tblsp TOP white vinegar1 tblsp mustard2 tblsp finely grated bitter chocolate150 ml sour milk creamSaltCayenne pepper
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