Spinach salad with surf and turf skewers

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 150 g shrimp(s)
• 2 slices of toast
• 100 g spinach, fresh
• 100 g vine tomatoes
• 1 onion(s), red
• 2 tbsp balsamic vinegar, dark
• 1 tbsp butter
• 4 tbsp olive oil
• some salt and pepper
• some chili flakes
• some nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Thaw the shrimp, rinse, and pat dry. Rinse the chicken breast, pat dry, and cut into cubes. Cut the toast slices into small cubes. Peel the onion and slice into thin rings. Trim, wash, and spin dry the spinach. Wash the tomatoes and cut into small wedges. Heat butter in a pan and toast the toast cubes until golden brown. Then remove the toast cubes from the pan and let them cool. Alternate the chicken cubes and shrimp on wooden skewers, brush with a little oil, and season with salt, pepper, and chili flakes. Fry the skewers in a non-stick pan in a little oil, turning frequently. Mix together a dressing from balsamic vinegar, 3 tablespoons of olive oil, nutmeg, pepper, and salt. Mix together the spinach, tomatoes, and onion and drizzle the dressing over the salad. Arrange the salad on plates, scatter the toast cubes over the salad, and arrange the skewers on top.