John Myers
Ingredients for 2 servings:
- 150 g arugula
- 250 g chicken breast
- 2 persimmons
- 1 pepper, red
- 3 tbsp acacia honey
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar, light
- 4 sprigs of mint
- 50 g cashew nuts
- 1 tsp sea salt, coarse
- 1 tsp green pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Wash the arugula, spin dry, remove the stalks, and roughly tear them apart. Wash the mint, spin dry, and finely chop the leaves. Wash the chicken, pat dry, and cut into coarse strips. Wash the persimmon, remove the stems and blossom ends, and cut into strips. Wash, slice, deseed, and very finely chop the chili peppers. Crush the sea salt and green pepper in a mortar. Heat 1 tablespoon of olive oil in a pan, sear the chicken strips on all sides for about five minutes, then season with half of the salt and pepper mixture. Roast the cashews in a pan without oil, then immediately remove and let cool. Mix together a dressing from the honey, olive oil, balsamic vinegar, chili peppers, and mint, and season with the rest of the salt and pepper mixture. Mix the arugula and persimmon with the dressing in a bowl and let it sit for a while. Arrange the salad on plates, top with the chicken strips, scatter the cashews over it and drizzle with the remaining dressing.
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