Salad with orange balsamic vinegar and chicken breast strips

Ingredients for 4 servings:

• 1 bag of arugula
• 1 bag of mixed salad
• 500 g chicken breast
• 2 tbsp olive oil for frying
• 200 g feta cheese
• 5 small tomatoes
• 1 handful of currants
• 1 lemon(s), untreated
• 1 handful of fresh basil leaves
• 1 bunch of thyme
• 5 tbsp Balsamic vinegar (orange balsamic vinegar)
• 2 tbsp olive oil
• some sea salt and pepper

Instructions

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

Finely chop the thyme. Grate the lemon zest. Cut the chicken breast into thin strips. Sear the chicken breast strips in a grill pan with 2 tablespoons of olive oil on one side. Season with pepper, salt, and thyme. Turn the strips over and sear the other side as well. Then place the chicken strips on a plate lined with kitchen paper and set aside. Place the arugula in the center of a large, shallow dish or bowl. Arrange the mixed salad on top. Quarter the tomatoes and arrange them on the salad. Scatter the currants on top. Drizzle with orange balsamic vinegar, salt, pepper, and a little grated lemon zest. Halve the lemon and squeeze it over the salad. Crumble the feta cheese over the salad. Roughly chop the basil leaves and scatter them on top. Arrange the chicken strips on top. Serve with baguette or flatbread.