Spinach Salad with Chicken, Mandarins and Pecan Nuts

Ingredients

• 4 chicken breast fillets
• Salt
• white pepper
• 150 ml dry white wine
• 4 mandarins
• 500 g spinach
• 4 Spring Onions
• 60 g pecan nuts
• 4 tbsp nut oil
• 2 tbsp lemon juice
• 1 tsp Honey
• Salt

Instructions

1. 1.

   Wash the chicken breasts, pat them dry and season with salt and pepper. Bring the white wine to a boil in a pot and place the chicken breasts inside. Cover and simmer over low heat for 10-12 minutes until cooked through.

2. 2.

   Peel the mandarins thoroughly and cut out the segments. Catch the juice and squeeze out any remaining fruit flesh. Wash, trim and spin dry the spinach. Arrange on a platter. Wash, trim and slice the spring onions diagonally into rings.

3. 3.

   For the dressing whisk together mandarin juice with oil, lemon juice and honey, then season with salt. Slice the cooked chicken breasts and arrange them over the salad. Sprinkle the mandarin segments, pecan nuts and sliced spring onions on top, drizzle with dressing and serve.