Braised chicken salad with herb dressing for lunch or dinner

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 800 g chicken breasts, skin removed (±10 breasts)
• 1 cup flour
• 3 tbsp cajun
• ¾ cup peach juice
• ½ cup lime juice (2 squeezed limes)
• 3 tbsp water
• 3 tbsp red wine vinegar
• 4 tbsp fresh finely chopped parsley
• 3 tsp dried basil
• 3 tsp crushed garlic
• 2 tsp fresh oregano leaves
• 1 tsp salt
• freshly ground pepper
• 4 cups romaine (or cos) lettuce leaves, washed and dried
• 4 roma tomatoes, diced
• 1 red onion, sliced
• 100 g pitted kalamata olives (or black olives), sliced (optional)
• lemon wedges to serve (optional)
• 6 spring onions, diced
• herb rocket to garnish