Arugula Salad with Strawberries, Sheep Cheese, Chicken and Walnut Kernels
A perfect summer recipe – quick to make, healthy and made with fresh ingredients.
Ingredients
- 70 g arugula
- 20 g chives
- 500 g fresh strawberries
- 150 g feta cheese
- 60 g walnut kernels
- 400 g chicken breast fillet (pre‑cooked, skinless)
- 5 tbsp olive oil
- Salt
- ground pepper
- 2 tbsp lemon juice
- 1 pinch sugar
Instructions
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1.
Wash, rinse and dry the arugula, then spread it on a plate. Rinse the chives, shake them dry and cut into fine ribbons.
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2.
Wash and clean the strawberries, slice them lengthwise. Drain the feta and cut it into 1 cm cubes.
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3.
Lightly toast the walnuts in a hot pan without oil, remove, let cool and roughly chop them.
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4.
Wipe the chicken dry, cut into thin strips and sear them in a hot pan with 2 tbsp olive oil until browned on all sides. Season with salt and pepper, remove from the pan, let it cool slightly and then arrange the chicken, feta and strawberries over the arugula. Sprinkle the walnuts on top.
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5.
Whisk together the lemon juice, remaining olive oil and chive ribbons to make a vinaigrette; season with salt, pepper and sugar.
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6.
Drizzle the dressing over the salad and serve immediately.
