Fruitful Arugula Salad with Chicken

Ingredients

• 2 chicken breast fillets (150 g each)
• Salt
• 2 organic oranges
• 150 g arugula
• 60 g dates
• 30 g almond kernels
• 3 sprigs thyme
• 0.5 pomegranate
• 0.5 lemon (juice)
• Pepper
• 4 tbsp olive oil

Instructions

1. 1.

   Rinse the chicken breast fillets and cook them in lightly boiling salted water for 10 minutes over low heat. Remove and let cool.

2. 2.

   While the chicken cooks, rinse one orange hot, dry it, and peel off thin strips of zest; then peel both oranges so that all white pith is removed. Cut fruit segments between the membranes, catching the juice. Wash and spin-dry the arugula. Halve the dates lengthwise, pit them, and cut into slices. Roughly chop the almonds. Wash the thyme, shake dry, and pluck off the leaves. Separate the pomegranate seeds from the fruit.

3. 3.

   For the dressing, whisk together orange and lemon juice with half of the orange zest, thyme, salt, pepper, and oil.

4. 4.

   Slice the chicken breast fillets into strips and combine them with the orange segments, dates, and arugula on a platter. Sprinkle everything with pomegranate seeds, remaining orange zest, and leftover thyme, then drizzle with the dressing.