A crisp, satisfying salad loaded with fresh greens, diced vegetables, and golden pan-seared chicken breast tossed in a bright honey-mustard vinaigrette. Finished with pumpkin seeds and shredded mozzarella, it makes a quick lunch or dinner for two.
2 Portions · 1,550 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Wash 200 g mixed salad greens, 150 g baby spinach, and 150 g arugula, then place them together in a large mixing bowl.
Peel and dice 0.5 cucumber; thinly slice 0.5 red onion into half-moons; wash and dice 2 stalks of celery and 2 tomatoes.
Add the cut veggies to the salad greens.
Squeeze the juice of 0.5 lemon into a small jar.
Add 1 tbsp olive oil, 1 tbsp honey, 1 tsp mustard, 0.5 tsp salt, and 0.5 tsp black pepper to the jar.
Seal the jar and shake until the vinaigrette is completely emulsified.
Cut 500 g chicken fillet into bite-sized pieces.
Season the diced meat evenly with 1 tsp garlic powder, the remaining 0.5 tsp salt, and 0.5 tsp black pepper.
Heat a large skillet over medium-high heat and melt 1 tbsp butter.
Add the seasoned chicken pieces and sauté for 6 to 8 minutes, stirring occasionally, until deeply golden brown and cooked through.
Pour the prepared vinaigrette over the salad greens and vegetables, then toss gently to coat.
Divide the dressed salad between two serving bowls.
Top the greens with the warm cooked chicken cubes, then scatter 30 g shredded mozzarella and 10 g pumpkin seeds over both portions.
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