Cut the chicken into thin scallops and marinade with the honey, orange, garlic, rosemary and balsamic vinegar. Put the almonds on a baking tray, drizzle generously with olive oil (as this will be the dressing for the salad), season heavily with the sea salt, pour in a marination liquid and roast until almonds are golden. Grill the chicken slices between the seasoned paper until cooked through, remove from heat and let cool slightly. Slice the chicken into 1 cm strips and place in a mixing bowl. Crush the ġbejna in your hands over the chicken. Throw in the cherry tomatoes and almonds together with the oil from the tray. Mix together with fresh coriander leaves, add more olive oil if necessary. Fill a salad plate with salad leaves and top up with the chicken salad. Sprinkle with croutons and serve immediately.
Serves 2Email this Recipe Back to Aaron's Recipes