Chicken, Persimmon and Mozzarella Salad
Chicken breast and mozzarella provide complete protein, while walnuts add texture and fats. Juicy persimmon balances the browned chicken and savory cheese, with a small amount of narsharab bringing the ingredients together in a sweet-tangy dressing. Serve right away while the chicken is warm and the leaves are crisp.
Slice the chicken breast (180 g) into thin strips and season with table salt (to taste) and white pepper (to taste). Heat a pan with part of the olive oil (20 g).
Pan-fry the chicken over medium heat until browned. Check that the thickest part reaches 74 °C (165 °F), then remove it from the pan.
Cut the mozzarella (125 g) into bite-size pieces and the persimmon (60 g) into thin wedges; tear the lettuce (80 g) by hand.
Mix the lemon (15 g), squeezed for its juice, with the narsarab sauce (5 g) and the remaining olive oil from the measured amount.
Arrange the lettuce, mozzarella, and persimmon. Slice the cooked chicken, add it to the salad, and top with roughly chopped walnuts (40 g). Drizzle with the dressing.
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