Arugula Salad with Pan‑Fried Chicken Breast, Tomatoes and Parmesan

Ingredients

• 200 g arugula
• 600 g Chicken breast fillet
• 300 g cherry tomatoes
• 3 tbsp Rapeseed oil
• Salt
• ground pepper
• 60 g Parmesan
• 3 tbsp white balsamic vinegar
• 3 tbsp olive oil

Instructions

1. 1.

   Wash and dry the arugula, then pat it dry. Wash the chicken breast fillet, pat it dry, and cut into cubes. Wash the cherry tomatoes.

2. 2.

   Heat the rapeseed oil in a pan and fry the chicken cubes for 5–6 minutes, turning occasionally. Season with salt and pepper.