Chicken Strip Salad with Chickpeas and Pesto Vinaigrette

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 1 untreated lemon
• 100 ml dry white wine
• 1 handful of escarole salad
• 1 handful of young spinach
• 400 g chickpeas (canned)
• 2 Tomatoes
• 0.5 bunch Parsley
• 0.5 bunch dill
• 4 tbsp white wine vinegar
• 6 tbsp Olive oil
• Salt

Instructions

1. 1.

   Wash and pat dry the chicken breasts. Halve the lemon, slice one half into rounds and place them in a wide pot. Add the white wine and about 400 ml water, bring to a boil. Remove from heat and submerge the chicken breasts so they are covered by liquid. Cover and poach over low heat for 15–20 minutes. Take out and let cool.

2. 2.

   Wash, trim, rinse and drain the escarole and spinach. Rinse the chickpeas, drain them and arrange the salad, spinach and chickpeas on plates. Wash the tomatoes, cut off the stems and slice into rounds. Place these on the plates as well.

3. 3.

   Coarsely chop the parsley and dill, add the white wine vinegar and juice of the remaining lemon half, then whisk in the olive oil until smooth. Season with salt.

4. 4.

   Slice the chicken into strips, arrange them over the salad and drizzle with pesto before serving.