Refined mixed arugula salad in oranges

Ingredients for 4 servings:

• 2 large oranges
• 50 g rocket leaves, fresh
• 8 small tomatoes, fully ripe
• 8 radishes, fresh
• 2 apricots, fresh
• 40 g chicken breast, cooked
• 1 tsp white wine vinegar
• 1 tbsp lemon juice
• 1 pinch of salt
• 2 tbsp olive oil
• 4 tbsp Greek yogurt
• 1 tbsp herb cream cheese
• 1 tsp rosemary, dried
• 1 tsp marjoram, dried
• 1 tsp sage, dried
• 1 tbsp honey
• ½ tsp chicken broth, granulated
• ½ tsp black pepper, freshly ground
• Salt and pepper to taste
• 4 large lettuce leaves, from iceberg lettuce
• 4 tsp Greek yogurt
• 20 blueberries, fresh
• 50 g almond(s), candied

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

from the USA, Mixed Arugula Orange Salad

Wash the oranges thoroughly with warm water. Cut a slice off the stem and fruit end so that the oranges have a firm base on both sides. Place the oranges in a soup plate and halve them crosswise. Scoop out the flesh with a small, very sharp knife and lever it out with a spoon. Chop the flesh into bite-sized pieces, discarding the white parts and the skins. Reserve the peel, fruit pieces, and any remaining orange juice for later use. Whisk together the orange juice, white wine vinegar, lime juice, and olive oil with a pinch of salt. Mix the mixture with the yogurt, cream cheese, herb pesto, rosemary, marjoram, and sage to make a vinaigrette. Add the honey and chicken stock granules and mix well. Season the vinaigrette with salt and pepper. Add the orange pieces to the vinaigrette. Wash the arugula leaves, remove the bitter stems, halve them crosswise, and place them in the orange halves. Reserve 8 top halves of the arugula leaves for garnishing. Wash the tomatoes, quarter them lengthwise, and remove the white-green core. Halve the pieces crosswise. Wash the radishes, remove the leaf base and the root. Quarter the radishes lengthwise and cut them crosswise once. Wash the apricots, remove the stones, cut them lengthwise into 10 mm wide strips, and halve them crosswise. Cut the chicken breast into hazelnut-sized pieces. Add all the chopped salad ingredients to the vinaigrette and mix gently. Drop spoonfuls of this mixture into the orange peels until they are well filled. Wash the iceberg lettuce leaves and place them whole on 4 small plates. Place the filled orange halves on top. Drizzle 1 teaspoon of yogurt onto each salad, then garnish with two of the reserved arugula leaves, 5 blueberries, and the sweet almonds. Serve and enjoy.