Sesame chicken with avocado-orange salad and honey-mustard dressing

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 orange(s)
• 1 avocado(s)
• 1 pack of arugula
• n. B. Honey for drizzling
• e.g. sesame
• 200 ml olive oil
• n. B. Honey, approx. 3 tsp
• n. B. Mustard, medium hot, approx. 3 – 4 tbsp
• 1 shot of balsamic vinegar
• 1 lemon(s), juice
• e.g. salt and pepper
• n. B. sugar
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cut the chicken breast into thin strips and thread them onto skewers. Season with pepper and salt and fry in a little oil. Peel and fillet the orange. Peel and slice the avocado, then place it in a bowl with the orange. Drizzle with a little lemon juice and season with salt and pepper. Wash the arugula and pat dry. For the dressing, pour the olive oil into a measuring jug, add about 3-4 tablespoons of mustard, a pinch of salt, sugar, and pepper, and a dash of balsamic vinegar. I add about 3 teaspoons of honey. You can, of course, adjust the seasoning to your liking. Just before the meat is done, drizzle with honey and sprinkle with sesame seeds. Continue frying until the sesame seeds brown and the honey caramelizes. Arrange the orange-avocado mixture on top of the arugula and serve with the dressing and the meat.