Prepare the marinade for the Breasts. Mix honey, brown sugar, mayonnaise, salt and a pinch of fragrant black pepper to taste, add water and Apple cider vinegar.

Mix well and fill our Breasts for 1-1,5 hours.

While breast marinated, prepare the other components and pouring of salad. The grapes are cut into halves and remove bones, if any. Pear clean and using a mandolin cut into stripes. Pear is better to take a medium stiffness. Sprinkle the brown sugar and allow to stand for 10-15 minutes Then dry on a hot frying pan first, pours the grapes give the melted sugar - 2 min. The grapes put on a plate. On the same pan put the pears, but on slow fire to get the consistency of a puree - was tormented for 5 min. Remove from heat onto a separate plate.

Lettuce and bell pepper (I have 1 bell pepper and 2 flavorful Spanish pepper - not bitter) to wash. To give good to drain the water from the salad.

Remove the breast from the marinade, cut into layers with a thickness of 1 cm Fry without oil until Golden brown, but do not desiccate. Let cool and cut into small cubes. Make salad dressing: mix olive oil, Basil, rosemary ( herbs can be fresh, but I had dry only), lemon juice, mashed potato with pear and the resulting juice from the grapes. Add sesame seeds. The dressing is ready.

Collect salad. Take the form - put half quantity of green salad, top half cut into thin slices pepper, then the chicken, spread half of the grapes on top and sprinkle with half of the cashew nuts. Pour half of the filling for lettuce and in the same order collect the remaining components.