Rocket and Tomato Salad with Strips of Chicken Breast and Toasted Bread

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 557 kcal


  • 100 g Arugula
  • 1 Organic lime
  • 1 tbsp Balsamic cream
  • 1 heaped tbsp Bacon cubes
  • 2 tbsp Olive oil
  • Pepper
  • 1 tbsp Sugar
  • 1 slices White bread depending on the size
  • 1 Clove of garlic
  • 1 tbsp Olive oil
  • 2 tbsp Grated Edam
  • 250 g Chicken breast fillet
  • 2 tbsp Mango chutney
  • Salt pepper
  • 3 Tomatoes
  • 100 g Feta with herbs e.g. salakis
  • Butter for frying


  • Wash tomatoes, lime, rocket and chicken breast and pat dry
  • Heat 2 tablespoons of olive oil in a small saucepan, fry the bacon until crispy, deglaze with the juice of a lime, remove from heat, add balsamic cream and sugar, pepper well, set aside
  • Toast white bread, rub in a halved clove of garlic, drizzle 1 tablespoon of olive oil over it and sprinkle with the cheese, bake in the oven at 180 C top heat until golden brown.
  • Cut the chicken breast into strips, fry briefly in the butter, season with salt and pepper, then add the mango chutney and let it caramelize.
  • Cut the tomatoes into slices, cut the feta into small pieces and arrange in a circle, leaving space for the rocket in the middle.
  • Marinate the rocket in the balsamic dressing and arrange between the tomatoes, add caramelized chicken breast strips. Don't forget the bread in the oven 😉


Serving: 100gCalories: 557kcalCarbohydrates: 27.6gProtein: 0.2gFat: 50.1g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Meatballs Fat-free from Oven

Kassel Cheek on Bed of Fennel