Slice the chicken fillet into strips.

Take a container that will be convenient for preparing the chicken marinade. Add orange pepper to it. Add mustard, honey, oyster and soy sauces. Mix the mixture well.

Marinate the chicken in the resulting mixture for 7 minutes. While the chicken is marinating, you’ll have time to complete the following steps.

Wash and dry the lettuce leaves and basil. Tear the lettuce by hand, and finely chop the basil leaves. Set aside a few leaves for garnish.

Dice the peaches and place them in a bowl together with the lettuce leaves.

Mix the basil with olive oil and dress the salad with it.

Cut the cherry tomatoes into 2 or 4 pieces.

Heat olive oil in a pan and fry the chicken over high heat for about 4 minutes, stirring and turning occasionally. The marinade may burn slightly — that’s normal. Adjust cooking time to the size of the pieces and ensure the chicken is fully cooked inside.

Place the cooked chicken fillet on a paper towel to remove excess fat.

Arrange the lettuce leaves with peaches on the plate in a mound, then place the tomatoes and chicken slices on top.

Sprinkle the salad with pine nuts, garnish it with basil leaves, and serve it at the table.