Summer salad with orange, kiwi and roasted chicken

Ingredients for 2 servings:

• 300 g chicken breast
• 1 iceberg lettuce
• 1 onion(s), red
• 2 oranges
• 2 kiwis
• 5 stalks of basil
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• 1 tsp mustard
• 1 tbsp vegetable oil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Pat the chicken breast dry, cut into cubes, and season with salt. Peel the onion and slice it into thin strips. Clean and wash the iceberg lettuce, then tear it into bite-sized pieces. Peel the oranges and remove the fillets or slice the oranges. Peel the kiwis and cut them into half slices. Wash the basil and cut the leaves into strips. Mix all the ingredients in a bowl. Sear the chicken in a pan with 1 tablespoon of vegetable oil, then cook over medium heat until cooked through. Mix together the olive oil, balsamic vinegar, mustard, salt, and pepper to make a dressing. Arrange the salad on plates, place the chicken on top, pour the dressing over it, and grind a little pepper over it.