Arugula salad with chicken and sweet lentil vinaigrette

Ingredients for 2 servings:

• 2 chicken breast fillets
• 1 large shallot(s)
• 100 g arugula
• 100 g mushrooms
• 60 g lentils, red
• 1 tsp honey
• 1 tsp mustard
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• 100 ml vegetable stock
• some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the chicken breast fillets, pat dry, and season with salt and pepper. Trim and wash the arugula, then spin dry thoroughly. Trim the mushrooms and slice them thinly. Finely dice the shallots. Cover and cook the lentils over medium heat for about 10 minutes. Briefly brown the chicken fillets in a pan with 2 tablespoons of olive oil on both sides over high heat. Then cover and let simmer over medium heat until cooked through. Wrap in aluminum foil and let rest for 5 minutes. Sauté the shallots in the chicken drippings, add the honey, and let it caramelize briefly. Then add the stock and bring to a boil briefly. Pour the vinaigrette from the pan into a bowl and let it cool slightly. Whisk in the mustard, balsamic vinegar, and 2 tablespoons of olive oil. Stir the lentils into the vinaigrette and season again with salt and pepper. Remove the chicken from the aluminum foil and slice it. Arrange arugula generously on plates, top with the chicken slices and mushrooms, and drizzle the lentil vinaigrette over the salad.