Chicken and almond salad in white wine

A simple recipe for a delicious, light salad. Don’t forget to scatter toasted almonds over it at the end – that is what gives it the right crunch!

1. Preheat the oven to 190 °C.
2. Melt the ghee in a pan. Season the chicken breasts with salt and pepper and place them in the hot pan. Sear them for 3 minutes, then turn them over and add the rosemary and the garlic cloves (you do not have to slice or peel the garlic, just crush it with your palm). Cook the breasts for another 3 minutes on the other side. Then transfer the meat together with the garlic and rosemary to a roasting dish, pour over the pan juices and add the wine. Roast for 10 – 12 minutes.
3. Wash the vegetables, cut them into smaller pieces, toss them together and season. Toast the almonds in a dry pan until golden.
4. Cut the roasted chicken breasts into pieces. Serve them on the vegetable salad with the wine pan juices poured over and the crunchy almonds on top.