Warm, juicy chicken over peppery arugula, sweet tomatoes and salty bryndza — this salad eats like a proper lunch, not a side dish. A quick honey-lemon dressing ties everything together, and a sprinkle of pine nuts adds the perfect crunch. It is as satisfying as our Creamy Ptitim Pasta with Crispy Chicken and as fresh as our Chicken, Tomato and Cheese Salad — and lighter than our Warm Chicken Liver Salad.
Ingredients
- 25 g arugula
- 75 g chicken thigh fillet
- 10 g pine nuts
- 40 g bryndza cheese
- 100 g tomatoes
- 1 tsp sunflower oil
- For the dressing:
- 10 g olive oil
- 5 g honey
- 5 g lemon juice
- Salt and black pepper to taste
Instructions
- Brush the chicken with sunflower oil, salt, and pepper.
- Fry covered on moderate heat, 5 minutes per side. Slice when done.
- Whisk the olive oil, honey, lemon juice, salt, and pepper.
- Toss the arugula thoroughly in the dressing.
- Plate the arugula, add tomato chunks, bryndza pieces, and chicken.
- Sprinkle with pine nuts.
Tips
- Let the chicken rest for a few minutes before slicing so it stays juicy.
- Toss the arugula in the dressing right before plating so the leaves stay perky.
- Allrecipes has plenty of salad dressing inspiration if you like to vary the honey-lemon base.
Nutrition
Nutrition (per 100 g): 112 kcal, protein 11 g, fat 4 g, carbs 2 g.