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🥗 Fruity Arugula Salad with Pan-Fried Chicken

604 kcal · 30 min · 4 servings

Ingredients

• 125 g arugula
• 1 small mango
• 1 red bell pepper
• 1 bunch spring onions
• 2 tbsp balsamic vinegar
• 1 tsp grainy Dijon mustard
• 2 tsp liquid honey
• salt
• pepper
• 7 tbsp olive oil
• 250 g chicken breast fillet
• 0.5 tsp curry powder

Instructions

1. 1. Thoroughly wash the arugula under cold water.
2. 2. Dry the greens thoroughly, for example using a salad spinner.
3. 3. Peel the mango and cut the flesh away from the pit.
4. 4. Cut the mango flesh into small cubes.
5. 5. Cut the bell pepper into quarters and remove the inside with the seeds.
6. 6. Wash the deseeded pepper and cut it into small cubes as well.
7. 7. Wash the spring onions and remove any dry tips.
8. 8. Slice the spring onions into thin rings.
9. 9. Whisk vinegar, mustard, and honey together in a small bowl.
10. 10. Season the mixture with a little salt and pepper.
11. 11. Pour in 6 tablespoons of oil.
12. 12. Whisk the ingredients vigorously until a creamy dressing forms.
13. 13. Slice the chicken breast into thin pieces.
14. 14. Place the meat slices between two layers of plastic wrap.
15. 15. Gently pound the meat flat to make it thinner.
16. 16. Toss the dry arugula with the spring onion rings.
17. 17. Pour the vinaigrette over the vegetables and mix everything well.
18. 18. Distribute the salad onto plates.
19. 19. Sprinkle the mango and pepper cubes over the salad.
20. 20. Season the chicken slices with salt and pepper.
21. 21. Heat the remaining oil in a non-stick pan.
22. 22. Fry the chicken slices for 1 to 2 minutes on each side until golden brown.
23. 23. Sprinkle curry powder over the cooked meat.
24. 24. Turn the meat briefly so the curry sticks.
25. 25. Place the seasoned chicken directly onto the salad.
26. 26. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 604
• Protein: 33 g · Fett/Fat: 37 g · Carbs: 32 g