Slice the garlic (remove the core). Season the chicken with the garlic, salt and pepper. Halve or quarter the cherry tomatoes. Wash the mesclun mix and drain well.
Cut the potatoes into wedges. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat and add the potatoes and cook until nicely browned and crispy on the outside. Remove the potatoes from the pan and season with salt and pepper.
In the same pan, sauté the chicken, skin side down, until the skin is golden brown and crispy. Flip the chicken and sauté until fully cooked.
Slice the chicken and place on a plate and top with the potatoes, cherry tomatoes and baby leaves. Sprinkle with the rough ground black pepper and drizzle with apple cider vinegar.
Story Behind this Recipe
I was picked as a cooking tester for a brand of vinegar. I tasted the vinegar at the interview and wanted to make the salad like this. The salad was tasty as I hoped!
Apple cider vinegar I used has spices such as clove and cardamon and perfectly matches the umami from chicken and scallops.