Roasted Vegetable Salad with Chicken Breast

Ingredients

• 300 g chicken breast fillet
• 2 bell peppers (1 red, 1 yellow)
• 1 Zucchini
• 100 g mushrooms
• 8 cocktail tomatoes
• 0.5 head radicchio
• 100 g Arugula
• 150 g mozzarella
• Salt
• Pepper (freshly ground)
• 1 tsp Mustard
• 0.5 tsp Sugar
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 4 tbsp olive oil

Instructions

1. 1.

   Pat chicken breast dry and cut into bite-sized pieces. Wash peppers, remove seeds and white membranes, then cut flesh into pieces.

2. 2.

   Wash zucchini, halve lengthwise, scoop out seeds, and cut into 2 cm pieces. Wash and halve cocktail tomatoes.

3. 3.

   Clean mushrooms and slice or quarter them depending on size. Rinse radicchio and arugula, wash, and let drain well.

4. 4.

   Heat 1 tbsp oil in a pan and sear the chicken until browned all around. Remove and set aside. Add another tbsp oil to the pan and quickly sauté mushrooms, pepper pieces, and zucchini. Remove and mix with the chicken.

5. 5.

   Whisk together lemon juice, vinegar, mustard, sugar, salt, and pepper to make a vinaigrette; fold in remaining oil. Marinate vegetables and meat with this dressing.

6. 6.

   Slice mozzarella into strips and fold in. Arrange arugula, tomatoes, and radicchio on plates, then top with the chicken-vegetable-mozzarella mixture.