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🥗 Green salad with chicken, fruit and fruit dressing

450 kcal · 30 min · 4 servings

Ingredients

• 200 g mixed salad (e.g. frisée, oak leaf lettuce, head lettuce)
• 2 ripe peaches
• 1 red bell pepper
• 200 g blue seedless grapes
• 80 g peeled hazelnuts
• 400 g chicken breast fillet (kitchen-ready, skinless)
• 6 tbsp olive oil
• 60 g raspberries
• 1 tsp liquid honey
• 2 tbsp raspberry vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the salad thoroughly.
2. 2. Remove wilted greens and tough stems.
3. 3. Spin the salad dry.
4. 4. Wash the peaches.
5. 5. Dry the peaches with a cloth.
6. 6. Halve the peaches.
7. 7. Remove the pits.
8. 8. Cut the flesh into narrow wedges.
9. 9. Wash the bell pepper.
10. 10. Halve the bell pepper.
11. 11. Remove the seeds.
12. 12. Remove the white inner walls.
13. 13. Cut the bell pepper into very small cubes.
14. 14. Wash the grapes.
15. 15. Halve the grapes.
16. 16. Chop the nuts coarsely.
17. 17. Heat a pan without fat.
18. 18. Toast the nuts in the hot pan.
19. 19. Remove the nuts from the pan.
20. 20. Set the nuts aside.
21. 21. Wash the meat.
22. 22. Dry the meat with a cloth.
23. 23. Cut the meat into narrow strips.
24. 24. Heat 2 tablespoons of oil in the nut pan.
25. 25. Fry the meat until golden brown on all sides.
26. 26. Salt the meat.
27. 27. Pepper the meat.
28. 28. Clean the raspberries.
29. 29. Puree the raspberries with the honey.
30. 30. Puree the mixture with the vinegar.
31. 31. Strain the fruit puree through a fine mesh sieve.
32. 32. Whisk the puree with the oil.
33. 33. Season the dressing with salt.
34. 34. Season the dressing with pepper.
35. 35. Mix the salad with the fruit.
36. 36. Mix in the nuts.
37. 37. Mix in the meat.
38. 38. Mix in the bell pepper.
39. 39. Arrange the salad on plates.
40. 40. Drizzle the salad with the dressing.
41. 41. Serve the salad.

Nutrition per serving

• kcal: 450
• Protein: 29 g · Fett/Fat: 29 g · Carbs: 18 g