Paprika Chicken Salad

Ingredients

• 300 g arugula
• 200 g chicken breast fillet (4 fillets)
• 3 bell peppers each of red, green and yellow
• 1 tbsp Olive Oil
• 2 tbsp balsamic vinegar
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 4 tbsp vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Wash the arugula and shake dry, remove the tough stems and distribute on four plates. Wash, trim, halve, seed the bell peppers, place skin‑side up on a preheated 275 °C grill‑function oven and roast until the skins blister black.

2. 2.

   Remove the peppers from the oven and peel off the skins. Slice the pepper halves lengthwise into thirds if desired and arrange on the salad plates. In oil, sear the chicken breasts all around, lower the heat and cook each side for about 2–3 min until done.

3. 3.

   Combine all vinaigrette ingredients in a bowl, whisk well, drizzle over the salad. Cut the cooked chicken breast diagonally into strips and scatter over the salad. Serve warm, optionally with whole‑grain bread on the side.