Chicken salad in a fruity, sweet and spicy way

Ingredients for 8 servings:

• 600 g chicken breast fillet(s)
• 100 ml chili sauce, sweet and hot
• 1 tbsp paprika powder, hot
• 5 lime(s), the juice
• 12 tbsp olive oil
• Salt
• 40 g ginger, peeled, very finely diced
• 2 red chili peppers, very finely diced
• 100 g shallot(s), very finely diced
• 4 tbsp mustard, medium hot
• 10 tbsp maple syrup
• 350 g fennel, sliced ​​very thinly (vegetable slicer)
• 1 apple, Granny Smith, sliced ​​very thinly down to the core
• 1 cucumber(s), halved lengthwise, pitted, sliced ​​crosswise into fine slices
• 200 g mixed salad, e.g. frisée, radicchio, lamb’s lettuce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the chicken breast fillets with chili sauce, paprika, 2 tablespoons of lime juice, 2 tablespoons of oil, and a pinch of salt. Place side by side in an ovenproof dish. Cook in an oven preheated to 200°C on the second rack from the bottom for 30-35 minutes. Allow to cool and then slice thinly crosswise. Stir or shake the diced ginger, chili, and shallot with 8 tablespoons of lime juice, mustard, maple syrup, the remaining olive oil, and salt to make a dressing. Loosely layer the remaining salad ingredients in a glass bowl, drizzle with dressing as you go. Serve immediately with the fillet.