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Ingredients:

300g chicken breast

Aemilia Traditional Balsamic Vinegar of Modena D.O.P.

Extra Virgin olive oil

30g pine nuts

Salt

Arugula

Green salad

Lamb's lettuce

 

Preparation:

Cut the chicken breast into strips and sauté them in a pan, being careful not to overcook them to keep the meat tender.

 Meanwhile, toast the pine nuts in a pan over low heat.

 Place the chicken in a bowl along with the different types of salad mentioned above.

 The dressing step is very delicate:Add salt and pour "The Balsamico" little by little, gently stirring to spread "The Balsamic" evenly.After this, finish with extra virgin olive oil, which will waterproof everything, and mix again.This sequence of steps is very important as it allows you not to waste "The Balsamico" and to find its purest essence on every component of the salad.Reminder: The oil waterproofs the component it covers, especially the salad leaf.

 Finally, sprinkle the pine nuts over the salad.