Chicken Breast Fillet with Spinach and Raspberries

Ingredients

• 600 g chicken breast fillet (pre‑cooked, skinless)
• Salt
• black pepper (freshly ground)
• 1.5 tbsp rapeseed oil
• 200 g fresh young leaf spinach
• 200 g fresh ripe raspberries
• 0.75 cucumber
• 1 red chili pepper
• 3 stalks coriander
• 2 tbsp Orange juice
• 1 tsp medium‑hot mustard
• 1 tsp liquid honey
• 2 tbsp olive oil

Instructions

1. 1.

   Wash the meat, pat dry, season with salt and pepper, then sear in a hot pan with oil until golden brown on all sides over medium heat.

2. 2.

   Meanwhile wash, rinse, and spin dry the spinach. Clean the raspberries. Wash the cucumber and slice into very thin rounds or shave.

3. 3.

   Wash the chili, halve lengthwise, deseed, and finely chop. Rinse the coriander, shake dry, and finely chop as well.

4. 4.

   Whisk together orange juice, mustard, salt, pepper, and honey; drizzle in a thin stream of oil while whisking.

5. 5.

   Combine spinach with cucumber slices and raspberries, spread on plates. Slice chicken breasts into strips, arrange beside the salad, and drizzle everything with the orange vinaigrette before serving.