Arugula Salad with Chicken and Onion-Leek Chutney

Ingredients

• 2 chicken breast fillets
• 1 handful Arugula
• 1 tbsp thyme leaves
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• chutney
• 2 onions
• 1 stalk leek (white part)
• 1 tbsp honey
• 4 tbsp white wine vinegar
• 100 ml water

Instructions

1. 1.

   For the chutney, peel and halve the onions, then slice into thin strips.

2. 2.

   Wash and trim the leek, cutting it into rings about 1 cm thick.

3. 3.

   Bring both to a boil in water, honey, and vinegar; simmer gently for about 40 minutes, stirring occasionally. When the chutney is golden brown and almost dry, season with salt and pepper and let cool.

4. 4.

   Wash the arugula, drain well, remove tough stems, and arrange on plates.

5. 5.

   Slice each chicken breast lengthwise into three pieces and lightly pound them flat. Season with thyme, salt, and pepper, then sear in hot oil in a grill pan for about 3 minutes per side. Place the chicken atop the arugula bed.

6. 6.

   Top with chutney and serve.

7. 7.

   Serve additional dressing on the side if desired.