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Arugula salad with chicken breast fillet and balsamic dressing

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Ingredients for 4 servings:

  • 1 bowl of arugula
  • 2 onions
  • 2 bags of mozzarella
  • 250 g cherry tomatoes
  • 4 chicken breasts
  • 4 tbsp balsamic vinegar
  • 1 tbsp sugar
  • salt and pepper
  • Paprika powder
  • Basil, dried
  • some oil (garlic)
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Clean the arugula. Slice the onions into rings. Halve the cherry tomatoes. Dice the mozzarella. Arrange the arugula on deep plates and top with the onion rings, cherry tomatoes, and mozzarella. Add a little garlic oil to the hot pan and fry the chicken breasts, seasoned with pepper, salt, and paprika, until golden brown. For the dressing, mix together a little olive oil, balsamic vinegar, pepper, salt, and basil. Arrange the chicken breasts on the salad and drizzle with the dressing. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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