2 double chicken breasts, peeled and boned
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon olive oil and brown sugar
3 Zespri gold kiwis
2-3 cups varied lettuce leaves
Sauce:
2 tablespoons balsamic vinegar
2 tablespoons vigin extra olive oil
1 tablespoon prepared mustard
1 tablespoon sugar

Cut the chicken into 4 rations. Mix the vinegar, the garlic, the olive oil and the sugar and pour on the chicken. Leave to marinate for at least 4 hours in the fridge. Peel the kiwi and slice. Clean and cut the lettuce. Prepare in 4 dishes. Beat the ingredients for the sauce. Cook the chiken for about 6-8 minutes each side, depending on its size. Cut and put on the salad and pour the sauce on.