Arugula salad with radishes and chicken breast

Ingredients for 2 servings:

• 1 bunch arugula
• 250 g chicken breast fillet(s)
• ½ bunch radishes
• 50 g mushrooms, brown, fresh
• 4 tbsp walnut oil
• 2 tbsp Balsamic vinegar (raspberry balsamic vinegar)
• 2 tsp argan oil
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 15 minutes; Total time approx. 20 hours 35 minutes

First, wash the chicken breast and pat it dry. In a small freezer bag, mix 1 teaspoon of argan oil and 1 teaspoon of raspberry balsamic vinegar and marinate the chicken breast in it for about 20-30 minutes (this saves oil – and money). Tip: If you like, you can add additional spices (sparingly). Brown the chicken breast on all sides over low heat and cook gently until cooked through, then add a little salt. In a salad bowl, mix the remaining oil and vinegar with salt. Wash the arugula, shake dry, and tear into smaller pieces. Wash and slice the radishes. Trim and slice the mushrooms. Add everything to the bowl, mix well, and serve on plates. Cut the still-warm chicken breast into thin slices and arrange on top of the salad.