1 chicken breast without bone
2 green apples
1 cup baby spinach
1/2 cups alfalfa germ
3 green pumpkins
2 lettuce ears
1/2 cups white pinion
1/4 cups bee honey
1/2 cups mustard, American
4 teaspoons of seasoning juice
1 teaspoon ground pepper
2 teaspoons of salt
3 cloves of garlic
3 sprigs of fresh thyme
1/2 cups olive oil
2 tablespoons white vinegar
For the marinade we mix honey, mustard, a finely chopped garlic and seasoning sauce.
We cut the chicken breast into strips, and then into medium cubes, marinate it in the previous preparation. Let stand 15 minutes.
Chop the lettuce with your hands so that it does not rust and put it in a salad bowl, we add spinach.
We remove the heart from the Apple, cut into thin slices and add it to the salad bowl.
We cut the pumpkin into medium cubes and incorporate it into the salad bowl.
Remove the skin from the avocado and cut into thin slices and incorporate into the salad bowl.
We add germ and pine nuts.
Pre heat the grill or pan with a little oil and seal the chicken breast, cook until cooked.
For the vinaigrette, add in a bowl the vinegar, olive oil, pepper, salt, garlic puree and thyme leaves. We mix very well.
Serve a bed of salad, on this the chicken breast and accompany with the vinaigrette