Spicy Mini Patisson Salad with Chicken Breast

For the spicy mini-patisson salad with chicken breasts, season the chicken breasts (with skin) and sear them.

Cover and let simmer gently for about 10 minutes.

Meanwhile, for the dressing, mix all ingredients well and season to taste.

Finely clean radicchio and pluck into bite-size pieces.

Place in 50° C water for 5 minutes. (This is how most chicory salads lose their bitterness).

Then rinse with cold water and spin the lettuce dry.

Wash and clean patisson squash, cut into wedges and boil briefly in salted water.

Rinse with cold water and mix well with the marinade.

Let stand for 5 minutes.

Peel the red onion and cut into thin rings.

Arrange the marinated radicchio leaves with the patissons in glass bowls on high.

Peel oranges with a knife and cut out the fillets.

Cut the chicken fillets lengthwise and arrange on the salad with the orange fillets and onion rings.

Sprinkle with almond flakes and capers.

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