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🥗 Fresh Peach and Chicken Salad with Arugula

354 kcal · 30 min · 4 servings

Fresh Peach and Chicken Salad with Arugula Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the arugula thoroughly.
  2. 2. Spin the arugula dry.
  3. 3. Wash the basil.
  4. 4. Shake the basil dry.
  5. 5. Pluck the basil leaves from the stems.
  6. 6. Wash the peaches.
  7. 7. Dry the peaches.
  8. 8. Halve the peaches.
  9. 9. Remove the pits from the peach halves.
  10. 10. Cut the peaches into wedges about 2 centimeters wide.
  11. 11. Clean the spring onions.
  12. 12. Wash the spring onions.
  13. 13. Slice the spring onions diagonally into thin rings.
  14. 14. Roughly chop the pistachios.
  15. 15. Heat a small non-stick pan over medium heat.
  16. 16. Toast the pistachios in the pan without oil.
  17. 17. Remove the pan from the heat.
  18. 18. Transfer the pistachios to a small plate.
  19. 19. Let the pistachios cool down.
  20. 20. Rinse the chicken breast fillets.
  21. 21. Pat the chicken dry with kitchen paper.
  22. 22. Cut the chicken into strips.
  23. 23. Season the chicken strips with salt.
  24. 24. Season the chicken strips with pepper.
  25. 25. Heat 2 tablespoons of oil in a large non-stick pan.
  26. 26. Fry the chicken strips over high heat for about 5 minutes on all sides.
  27. 27. Remove the chicken strips from the pan.
  28. 28. Pour the vinegar into a large bowl.
  29. 29. Add 3 tablespoons of water to the vinegar.
  30. 30. Add a pinch of sugar.
  31. 31. Season the liquid with salt.
  32. 32. Season the liquid with pepper.
  33. 33. Add the remaining oil.
  34. 34. Whisk everything together to make a dressing.
  35. 35. Add the arugula to the bowl with the dressing.
  36. 36. Add the peaches.
  37. 37. Add the basil.
  38. 38. Add the spring onions.
  39. 39. Gently toss the ingredients together.
  40. 40. Place the chicken strips on top of the salad.
  41. 41. Sprinkle the roasted pistachios over the salad.

Nutrition per serving