First wash the chicken breast and pat dry. Mix 1 teaspoon of argan oil and 1 teaspoon of raspberry balsamic vinegar in a small freezer bag and marinate the chicken breast in it for about 20 - 30 minutes (this saves oil - and money). If you like, you can add additional spices (sparingly).)
Sear the chicken breast on its own on a low heat and let it cook through, lightly salt.
Mix the rest of the oil and vinegar with salt in a salad bowl. Wash the rocket salad, shake it dry and pick it into smaller pieces. Wash and slice the radishes. Clean the mushrooms and also cut them into slices. Put everything in the bowl and mix well, arrange on plates.
Cut the still warm chicken breast into thin slices and serve on the salad.
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