Leaf spinach salad

Ingredients for 2 servings:

• 2 chicken breast fillets
• 250 g beetroot
• 200 g fresh leaf spinach
• 1 avocado(s)
• 1 handful of walnuts
• 100 g feta cheese
• 1 tbsp oil (lemon oil)
• 1 tbsp basil, spice
• 3 tbsp soy sauce
• 3 tbsp balsamic vinegar
• salt and pepper
• Paprika powder
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

with avocado, beetroot and chicken breast fillet

Cut the chicken breast fillets into pieces and marinate them with salt, pepper, and 3 tablespoons of soy sauce. Wash the spinach, tear it into bite-sized pieces, and place it in a large bowl. Make a dressing with balsamic vinegar, salt, pepper, paprika, basil, and lemon oil and drizzle it over the salad. Peel the avocado, remove the pit, and cut it into small pieces. Chop the beets as well. Carefully mix both with the dressed spinach. Chop the feta cheese. Divide the spinach salad between two plates, scatter the feta cheese on top, and sprinkle with the walnuts. Fry the chicken breast pieces in a pan with a little olive oil until browned and add to the salad.