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🍽️ Autumn Leaf Salad with Chicken

485 kcal · 30 min · 4 servings

Ingredients

• 2 grapefruits
• 0.5 lemon (juice)
• 1 tsp honey
• 4 tbsp grapeseed oil
• salt
• pepper (from the mill)
• 100 g kumquats
• 4 chicken breast fillets (approx. 120 g each)
• 1 tbsp clarified butter
• 1 chicory
• 200 mixed leaf salads (e.g. radicchio, frisée, dandelion, corn salad, purslane)
• 2 tbsp pumpkin seeds (roasted)
• 2 tbsp sunflower seeds (roasted)

Instructions

1. 1. Peel the grapefruits completely and remove the segments.
2. 2. Catch the dripping juice and squeeze the remaining fruit pulp.
3. 3. Mix the grapefruit juice with the honey, 2-3 tablespoons of water, and the oil.
4. 4. Season the sauce with salt and pepper to taste.
5. 5. Mix the lemon juice with a little salt, sugar, and pepper.
6. 6. Gradually beat the oil into the mixture with a whisk.
7. 7. Taste the sauce again and adjust the seasoning.
8. 8. Wash the kumquats thoroughly.
9. 9. Slice the kumquats thinly across the width.
10. 10. Add the kumquat slices to the prepared sauce.
11. 11. Wash the chicken breasts and pat them dry.
12. 12. Season the chicken breasts with salt and pepper.
13. 13. Heat ghee in a frying pan.
14. 14. Fry the chicken breasts for 2-3 minutes on each side over medium heat.
15. 15. Remove the pan from the heat and let the meat finish cooking.
16. 16. Wash the chicory and leaf salad.
17. 17. Remove any tough stems or wilted greens.
18. 18. Tear the salad into bite-sized pieces if necessary.
19. 19. Arrange the salad decoratively on plates.
20. 20. Slice the chicken breasts slightly diagonally.
21. 21. Place the chicken slices on the salad.
22. 22. Drizzle the salad with the prepared sauce.
23. 23. Sprinkle pumpkin seeds and sunflower seeds over the top.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 15 g