Lentil and rocket salad with tomatoes and chicken breast fillet

Ingredients for 2 servings:

• 200 g lentils, brown, small
• ½ onion(s)
• 1 clove(s)
• 1 bay leaf
• 2 shallots
• 1 garlic clove(s)
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• ½ tsp honey
• 1 tsp mustard
• salt and pepper
• possibly chicken broth or vegetable broth
• 70 g arugula
• 2 tomatoes
• 10 green olives, stuffed
• 1 chicken breast fillet(s)
• some clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Rinse the lentils and cook with the onion, which has been studded with a bay leaf and clove, in half a liter of water for about 30-45 minutes until al dente (cooking times for lentils vary greatly, so taste as needed). Drain in a sieve and let drain. Finely chop the peeled shallots and garlic. Sauté in a little oil, add the balsamic vinegar and remaining oil, season with honey, mustard, salt, and pepper, and mix with the lentils. Let it simmer at room temperature for about an hour. If the lentils are too dry, add a spoonful of stock. Clean and wash the arugula and cut into strips. Peel, core, and chop the tomatoes (if necessary). Slice the olives. Fry the chicken breast fillet, either cut into strips or whole, in clarified butter. Let cool slightly. Mix the lentils with the arugula, tomatoes, olives, and chicken breast strips, and season to taste. Once the chicken breast fillet has been fried whole, cut it into thin slices and serve with the salad.