Chicken Salad

Ingredients

• 2 EL pine nuts
• 4 chicken breast fillets (≈120 g each)
• 4 EL Olive oil
• Salt
• Pepper
• 200 g mixed leafy greens (e.g., arugula, Lollo rosso, romaine, spinach)
• 3 EL lemon juice
• 1 TL medium-hot mustard
• 1 TL honey
• 2 EL grated parmesan
• 200 g feta

Instructions

1. 1.

   Toast the pine nuts in a hot pan. Remove and let cool.

2. 2.

   Rinse the chicken breasts, pat dry. Brush with oil, season with salt and pepper, grill both sides 6-8 minutes on a hot grill.

3. 3.

   Rinse the leafy greens, shake dry, trim, and tear into bite‑sized pieces.

4. 4.

   Whisk remaining olive oil with lemon juice, 2–3 EL water, mustard, and honey. Stir in Parmesan and season with salt and pepper.

5. 5.

   Arrange greens in deep bowls, crumble feta on top. Slice grilled chicken and distribute over the salad. Drizzle dressing and sprinkle pine nuts before serving.