Ingredients for Salad with Arugula, Chicken and Pear
- Fresh arugula 2 handfuls (about 40 grams)
- 1/2 chicken fillet
- Walnuts 8 grams
- Dried cranberries 12 grams
- Rye bread 30 grams
- Pear 1 piece
- Olive oil 1 teaspoon
- Wine vinegar 1/2 teaspoon
- Honey 1 teaspoon
- Mustard 1 teaspoon
- Dried herbs 1 teaspoon
- Main ingredients: Chicken, Cranberries, Nuts, Pear, Greens
- Serving 1 serving
Frying pan, kitchen knife, cutting board, plate.
Step 1: fry the chicken.
Rinse the chicken, dry it.
Cut the fillet into small cubes, pepper, salt and season with spices, sprinkle with dried herbs and fry in a grill pan or in a regular pan with a little oil.
Step 2: Toast the bread.Cut the bread into cubes (cutting the crusts), and then fry it in a dry frying pan until golden brown. Or you can bake in the oven when 200 degreesturning over as soon as one side is baked.
Step 3: prepare the other ingredients.Rinse the pear, peel the seeds, then cut into large slices or cubes.
Rinse the arugula and dry it with towels.
Rinse the nuts and cranberries thoroughly. Cranberries can be scalded with boiling water.
To prepare dressing, mix vinegar with oil, mustard and honey until a homogeneous emulsion. Add herbs with salt and pepper.
Step 4: mix and serve the salad with arugula, chicken and pear.Take a large shallow dish, put on it arugula, then pears, dried cranberries and nuts, and on top fried chicken fillet and pour everything with dressing. And that’s all! Serve on the table and enjoy the taste of light chicken salad with herbs, fruits and nuts.
Enjoy your meal!
- Walnuts can be slightly fried in a dry pan, so they will become crispy and fragrant.
- Sometimes feta cheese or mozzarella is added to this salad.