Chicken Salad with Bell Peppers, Onions, Tomatoes and Arugula

Ingredients

• 150 g mixed salad greens
• 2 carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 1 blue onion
• 2 medium chicken breast fillets
• 2 tbsp clarified butter
• 1 handful fresh spinach
• 250 g Cherry Tomatoes
• 4 tbsp white wine vinegar
• 4 tbsp extra-virgin olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash and dry the salad greens and spinach, shake off excess water, tear into bite‑sized pieces, reserving 4 leaves for garnish. Peel the carrots and cut into sticks. Halve the bell peppers, remove seeds and membranes, then slice into strips. Peel the onion, halve it and slice into rings.

2. 2.

   Pan‑fry the chicken breasts in clarified butter for about 5 minutes on each side until golden brown; remove from pan and set aside. Sauté the vegetables in the remaining fat for 3–4 minutes, letting them cook in their own juices. Deglaze with vinegar, season with salt and pepper, fold in the tomatoes, then set aside.

3. 3.

   Slice the cooked chicken into strips. Mix it under the vegetables, toss the salad greens with olive oil, and serve in bowls garnished with a fresh leaf of mixed greens.