Winter Chicken Salad

Ingredients

• 250 g mixed salad greens (e.g., Lollo bionda, Lollo rossa)
• 1 Red Onion
• 200 g Cherry tomatoes
• 2 oranges
• 60 g walnut kernels
• 100 g dried fruit (e.g., dates, figs)
• 480 g chicken breast fillets (4 fillets)
• Salt
• Pepper
• 1 tbsp Sunflower oil
• 3 tbsp white wine vinegar
• a pinch of sugar
• 5 tbsp walnut oil

Instructions

1. 1.

   Wash, rinse, and pat dry the salad; tear into bite-sized pieces.

2. 2.

   Peel the onion and slice thinly. Wash and pat dry the tomatoes, then halve them. Peel the oranges, segment them, reserving the juice for later. Arrange the salad, onion, tomatoes, and orange segments decoratively on plates.

3. 3.

   Coarsely chop the walnuts and cut the dried fruit into small pieces; sprinkle both over the salad.

4. 4.

   Rinse the chicken fillets under cold water, pat dry, season with salt and pepper. Heat sunflower oil in a pan and sear the chicken for 2 minutes on high heat per side until browned; reduce heat and cook, turning occasionally, for about 5 more minutes until done.

5. 5.

   Meanwhile whisk vinegar with 2–3 tbsp orange juice, a pinch of sugar, salt, and pepper, then stir in the walnut oil. Drizzle the vinaigrette over the salad. Slice the cooked chicken into strips and arrange on top of the salad.