Winter Green Salad with Chicken

Ingredients

• 2 Grapefruits
• 0.5 lemon (juice)
• 1 tsp Honey
• 4 tbsp grape seed oil
• Salt
• Pepper (freshly ground)
• 100 g kumquats
• 4 chicken breast fillets (about 120 g each)
• 1 Tbsp clarified butter
• 1 chicory
• 200 mixed green salads (e.g., radicchio, frisée, dandelion, lamb's lettuce, purslane)
• 2 tbsp roasted pumpkin seeds
• 2 tbsp Roasted Sunflower Seeds

Instructions

1. 1.

   Peel the grapefruits thoroughly and cut out the segments. Catch the juice that pours out and squeeze the remaining flesh. Mix the grapefruit juice with honey, 2-3 tbsp water and oil, seasoning with salt and pepper.

2. 2.

   Whisk lemon juice with a pinch of salt, sugar, and pepper, then gradually whisk in the oil until emulsified, tasting as you go.

3. 3.

   Wash the kumquats, slice them crosswise into thin rounds, and add to the dressing.

4. 4.

   Wash the chicken breasts, pat dry, season with salt and pepper, and sear in hot clarified butter in a pan over medium heat for 2-3 minutes per side. Remove from heat and let rest until cooked through.

5. 5.

   Wash and trim the chicory and mixed greens, tear into bite‑sized pieces if desired, and arrange decoratively on plates. Slice the chicken breasts diagonally into thin strips and lay them atop the salad. Drizzle with dressing, sprinkle pumpkin and sunflower seeds over the top, and serve immediately.