Ingredients portion 4
Fresh mint ½ bundle
Rucola 100 g
Soy sauce 100 ml
Olive oil 2 tablespoons
Fillet of chicken breast 500 g
Grapefruit 1 piece
Parsley 1 bundle
Sesame 1.5 tablespoons
Cooking instructions 30 minutes
1 So to start making the salad, first we need to wash and dice the chicken breast.
2 Then pour soy sauce over the breast and leave to marinate for about 30-40 minutes.
3 While the breast is marinating, we start preparing the rest of the ingredients.
4 Toast the sesame seeds until light brown, do not use oil, fry in a dry frying pan.
5 Mix the parsley greens and mint and chop finely.
6 Peel the grapefruit from the skin, white membranes and seeds; you can either cut it up with a knife or, as I did, just tear it into small pieces.
7 When our fillets have marinated enough, we pour off the soy sauce.
8 Heat 1.5 tablespoons of olive oil in a large frying pan and place the chicken breast.
9 Fry on all sides until golden and brown.
10 First place the arugula, sprinkle with parsley and mint greens, then the grapefruit and chicken breast, sprinkle with sesame seeds.
11 Drizzle the salad with olive oil. Serve in portions.
