Chicken and Melon Salad

Ingredients

• 100 g lamb's lettuce
• 100 g Baby spinach
• 600 g cantaloupe melon (1 cantaloupe)
• 500 g chicken breast fillet (4 fillets of 125 g each)
• Salt
• pepper (ground)
• 0.5 tsp sweet paprika powder
• 2 tbsp Rapeseed oil
• 3 tbsp balsamic vinegar
• 60 ml mild olive oil

Instructions

1. 1.

   Wash and dry the lamb's lettuce and baby spinach, then spin them dry. Halve the cantaloupe, remove seeds, and scoop out fruit flesh into bite-sized balls. Wash the chicken breast fillets and pat them dry with paper towels. Season with salt, pepper, and rub in paprika powder.

2. 2.

   Heat rapeseed oil in a pan and cook the chicken breast fillets over medium heat for 12–15 minutes total, turning once. Whisk together balsamic vinegar and olive oil to make a dressing.

3. 3.

   Arrange the lettuce and spinach on plates as a bed, scatter cantaloupe balls over them, place the cooked chicken slices on top of the salad, and serve with the dressing.