Chicken and Tomato Salad with Rocket and Feta

Summary

Ingredients

• 600 g chicken breast fillet (s)
• some sea salt
• some black pepper from the mill
• 1 tablespoon herb butter
• 250 g rocket
• 200 g tomato (s)
• 100 g feta cheese
• 4 tablespoon balsamic vinegar
• 4 tablespoon olive oil
• some maple syrup
• 2 cloves garlic
• 60 g pine nuts

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Instructions

1. Rinse the chicken breast fillet, pat dry, cut into bite-sized pieces and season with a little sea salt and a few turns of black pepper from the mill.
2. Melt the herb butter in a pan and fry the chicken breast fillet pieces in it for about 8 minutes.
3. Clean, wash and spin dry the rocket. Rinse the tomatoes and cut into wedges. Dice the feta.
4. Mix the balsamic vinegar with the olive oil and season with a little sea salt, a few turns of black pepper from the mill and a little maple syrup. Peel off the garlic cloves and add through the press.
5. Toast the pine nuts in a non-stick pan until golden brown without adding any fat.
6. Mix the chicken breast fillet pieces with rocket, tomatoes and diced feta and arrange on plates. Drizzle with the vinaigrette and serve garnished with the pine nuts.
7. Fresh baguette goes well with it.