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🍽️ Chicken Breast with Spinach, Raspberry Salad and Orange Dressing

277 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet (kitchen-ready, skinless)
• salt
• pepper (from the mill)
• 1.5 tbsp rapeseed oil
• 200 g fresh, young leaf spinach
• 200 g fresh, ripe raspberries
• 0.75 salad cucumber
• 1 red chili pepper
• 3 sprigs coriander
• 2 tbsp orange juice
• 1 tsp medium-hot mustard
• 1 tsp liquid honey
• 2 tbsp olive oil

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat oil in a large frying pan over medium heat.
5. 5. Fry the chicken meat until golden brown on all sides.
6. 6. Wash the spinach thoroughly under running water.
7. 7. Remove thick stems or wilted leaves from the spinach.
8. 8. Dry the spinach, for example in a salad spinner.
9. 9. Remove any stems from the raspberries.
10. 10. Wash the cucumber under running water.
11. 11. Slice the cucumber into very thin slices or use a vegetable peeler.
12. 12. Rinse the chili pepper under running water.
13. 13. Halve the chili pepper lengthwise.
14. 14. Remove the seeds and white pith from the chili.
15. 15. Finely chop the chili.
16. 16. Rinse the coriander briefly under running water.
17. 17. Shake the coriander dry.
18. 18. Finely chop the coriander as well.
19. 19. Whisk the orange juice with the mustard in a small bowl.
20. 20. Season the mixture with salt and pepper.
21. 21. Stir the honey into the dressing mixture.
22. 22. Slowly beat in the oil in a thin stream until a creamy emulsion forms.
23. 23. Mix the dry spinach with the cucumber slices and the raspberries.
24. 24. Divide the salad among the plates.
25. 25. Cut the fried chicken breast into thin strips.
26. 26. Place the chicken strips next to the salad.
27. 27. Drizzle the dish with the orange vinaigrette.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 277
• Protein: 38 g · Fett/Fat: 10 g · Carbs: 6 g