Salad with yogurt dressing, chicken and oranges

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 3 oranges, organic
• 2 onions, red
• 2 radicchio
• 1 cucumber(s)
• 150 g yogurt, 3.5%
• 2 tbsp cream
• 50 g pine nuts
• 6 sprigs of parsley
• ½ bunch chives
• ½ bunch of dill
• 1 tsp mustard
• 1 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Rinse the chicken breast, pat dry, and cut into smaller strips. Fillet 2 oranges and halve the fillets again. Wash the third orange, zest, and squeeze out the juice. Peel and halve the onions, then slice each half into thin rings. Trim, wash, spin dry, and finely slice the radicchio. Wash the cucumber, quarter lengthwise, remove the seeds, and thinly slice. Wash, spin dry, and chop the parsley, dill, and chives. Toast the pine nuts in a pan without oil, then immediately remove from the pan and let cool. Mix together the yogurt, cream, orange juice, orange zest, chopped herbs, and mustard to make a dressing. Season with salt and pepper. Heat olive oil in a pan and sear the chicken until hot, then reduce the heat and slowly finish cooking. Arrange the vegetables on plates, arrange the chicken breast and orange fillets on top, sprinkle with pine nuts and finally pour the dressing over it.