Chicken salad with honey and lime

Ingredients for 4 servings:

• 2 large chicken breast fillets
• 2 ½ tbsp honey
• 7 tbsp olive oil
• salt and pepper
• Paprika powder
• 200 g chickpeas from the can
• 200 g tomatoes, colorful
• 1 onion(s), red
• 80 g feta cheese
• 1 handful of mint
• 2 limes, juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simply

Wash the chicken and pat dry. Mix 2 tablespoons of honey with 3 tablespoons of olive oil, pepper, salt, and paprika and marinate the chicken for at least 30 minutes (I even marinated it overnight). Then sear the chicken on the grill or in a pan for 15 minutes, briskly searing it all over, brushing it with the marinade frequently. Drain the chickpeas, rinse, and let them drain. Peel the onion, halve it, and slice it into thin strips. Finely dice the feta. Rinse the mint, shake it dry, and pick off the leaves. Season the lime juice with the remaining honey, olive oil, salt, and pepper to make a dressing. Arrange the chickpeas, tomatoes, onion, and feta on a plate or platter and add the chicken breasts. Drizzle everything with the dressing, sprinkle with the mint leaves, and serve. Tip: I left the mint leaves whole, which is why I found them very dominant, so I would recommend cutting the mint leaves into small pieces as well.