Once again I come to you with summer salads :). I passionately love the light and the contrasting flavor combinations, if you too, this salad is just right for you. The density of the sauce can be adjusted depending on your preference. If it was very liquid, it can boil with starch (1 — 2 tbsp. L.), When the liquid, then diluted with water.
Chicken — 2
Lettuce — 1 bunch
tomatoes (preferably cherry) — 200 g
salt pepper, olive oil, lemon juice — to taste
Cranberry — 500 g
Water — 400ml
Sugar — 100 g
spices — to taste
1. Chicken fillet salt and pepper, rub with your favorite spices and give to stand for at least 30 minutes. Fry in vegetable oil on both sides, then reduce the heat and simmer, covered for 10 minutes. Lettuce tear to pieces, tomatoes cut into slices. Pour the salad a little olive oil and lemon juice.
2. To prepare the sauce in a saucepan, mix the cranberries, sugar and water. By — optional add spices (I added star anise, cinnamon, cardamom) and bring to a boil.
3. ground in a blender and filtered through a sieve. Once again, boil the sauce if it is too thick, add a little water. Serve the salad and pour cranberry sauce. Bon Appetit!