Peach Arugula Salad

Ingredients

• 120 g arugula (1.5 bunches)
• 4 stems basil
• 3 peaches
• 3 spring onions
• 45 g pistachio nuts (3 tbsp)
• 450 g chicken breast fillets (skin‑less; 3 fillets)
• Salt
• Pepper
• 5 tbsp Rapeseed Oil
• 3 tbsp red wine vinegar
• a pinch sugar

Instructions

1. 1.

   Clean, wash, and dry the arugula. Wash the basil, shake off excess water, and pluck the leaves.

2. 2.

   Wash the peaches, pat dry, halve them, pit them, and cut into 2 cm wide strips.

3. 3.

   Trim, wash, and slice the spring onions diagonally into thin rings.

4. 4.

   Coarsely chop the pistachios and toast them in a small non‑stick pan over medium heat without oil. Remove from heat, transfer to a small plate, and let cool.

5. 5.

   Rinse the chicken fillets, pat dry with paper towels, and cut into strips. Season with salt and pepper.

6. 6.

   Heat 2 tbsp of oil in a large non‑fat pan. Sear the chicken strips over high heat for about 5 minutes on all sides, then remove from the pan.

7. 7.

   Whisk together vinegar, 3 tbsp water, a pinch of sugar, salt, pepper, and remaining oil in a large bowl to make a dressing.

8. 8.

   Combine arugula, peaches, basil, and spring onions. Arrange the chicken strips on top and sprinkle with toasted pistachios.