Chicken Salad with Arugula, Vegetables and Balsamic

Ingredients

• 100 g Arugula
• 200 g Cherry tomatoes
• 1.5 yellow bell peppers
• 100 g black olives
• 200 g white beans (canned)
• 300 g feta cheese
• 600 g Chicken breast fillets
• Salt
• Pepper
• 2 tbsp clarified butter
• 4 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 4 tbsp vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Wash and dry the arugula, then shake off excess water. Wash the tomatoes, pat dry and halve them. Wash the bell peppers, halve, seed, remove membranes and cut into strips. Drain the olives and beans. Drain the feta and cut into cubes. Season the chicken breast fillets with salt and pepper, then slowly pan‑fry in hot clarified butter for 8–10 minutes until cooked through; slice into strips. Toss all ingredients gently together and place in a large salad bowl.

2. 2.

   Mix vinegar, oil, vegetable broth, salt and pepper. Drizzle over the salad and serve.