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🍽️ Autumn Salad with Roasted Chicken

488 kcal · 30 min · 4 servings

Ingredients

• 250 g leaf salad (e.g. Lollo bionda, Lollo rossa)
• 1 red onion
• 200 g cherry tomatoes
• 2 oranges
• 60 g walnut kernels
• 100 g dried fruit (e.g. dates, figs)
• 480 g chicken breast fillet (4 chicken breast fillets)
• salt
• pepper
• 1 tbsp sunflower oil
• 3 tbsp white wine vinegar
• 1 pinch sugar
• 5 tbsp walnut oil

Instructions

1. 1. Rinse the lettuce leaves under running water.
2. 2. Remove tough stems and wilted green parts.
3. 3. Dry the lettuce thoroughly.
4. 4. Tear the leaves into bite-sized pieces.
5. 5. Peel the onion.
6. 6. Slice the onion into thin rings.
7. 7. Wash the tomatoes under running water.
8. 8. Dry the tomatoes with a kitchen towel.
9. 9. Cut the tomatoes in half.
10. 10. Peel the oranges completely.
11. 11. Segment the oranges over a bowl.
12. 12. Catch the dripping orange juice in the bowl.
13. 13. Set the collected juice aside.
14. 14. Reserve the orange segments.
15. 15. Arrange the lettuce on the plates.
16. 16. Decoratively distribute the onion slices on the salad.
17. 17. Place the tomato halves on the salad.
18. 18. Distribute the orange segments on the salad.
19. 19. Chop the walnuts coarsely.
20. 20. Cut the dried fruits into small pieces.
21. 21. Sprinkle the walnuts over the salad.
22. 22. Sprinkle the dried fruits over the salad.
23. 23. Rinse the chicken breast fillets under cold water.
24. 24. Dry the meat with a kitchen towel.
25. 25. Season the meat with salt.
26. 26. Season the meat with pepper.
27. 27. Heat the sunflower oil in a pan.
28. 28. Fry the meat for 2 minutes on one side over high heat.
29. 29. Fry the meat for 2 minutes on the other side over high heat.
30. 30. Reduce the heat to medium.
31. 31. Turn the meat occasionally.
32. 32. Cook the meat for approx. 5 minutes until done.
33. 33. Put the vinegar into a small bowl.
34. 34. Add 2–3 tablespoons of the collected orange juice.
35. 35. Add a pinch of sugar.
36. 36. Season the dressing mixture with salt.
37. 37. Season the dressing mixture with pepper.
38. 38. Whisk the ingredients well.
39. 39. Let the walnut oil flow slowly into the mixture.
40. 40. Whisk the dressing further.
41. 41. Drizzle the dressing over the salad.
42. 42. Slice the chicken meat.
43. 43. Place the meat slices on the salad.

Nutrition per serving

• kcal: 488
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 26 g