Arugula salad with honey chicken

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• salt and pepper
• 150 g arugula
• 1 tomato(s)
• 4 tomatoes, dried in oil
• 2 tbsp olives, black, pitted
• 1 tbsp pine nuts
• 2 tbsp white balsamic vinegar or white wine vinegar
• 5 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

delicious, summery light main course or starter salad

Cut the meat into strips. Mix the vinegar with honey, salt, and pepper and marinate the meat strips. Wash the lettuce, spin it dry, dice the fresh tomatoes, and slice the sun-dried tomatoes and olives. Toast the pine nuts. Mix the wine vinegar with salt, pepper, and 4 tablespoons of oil. Mix the arugula with the tomatoes, olives, and dressing and arrange on plates. Heat the remaining oil in a pan and fry the chicken strips over medium heat for about 3-4 minutes. Distribute the meat and pine nuts over the salad and serve immediately.