Salad with boiled chicken breast and arugula
5 servings
10 minutes
Salad with boiled chicken and arugula is a harmonious blend of freshness and rich flavor. Its roots can be traced to modern American cuisine, where light, nutritious dishes are gaining popularity. The sweetness of tomatoes, the spiciness of arugula, and the tenderness of chicken fillet create a perfect balance of flavors, while the dressing of olive oil and balsamic vinegar highlights sophistication. This salad is suitable for a light lunch or dinner and makes an excellent complement to main dishes. The simplicity of preparation makes it accessible even for novice cooks, while its versatility allows for experimentation with ingredients. The salad provides a sense of lightness and freshness, energizing and delighting.
1
Finely chop the onion. Grate the carrot on a coarse grater. Sauté the onion in olive oil, add the grated carrot. Sauté while stirring.
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: to taste
2
Chop the tomatoes (finely if possible).
- Tomatoes: 3 pieces
3
Slice the chicken breast like tomatoes.
- Chicken breast fillet: to taste
4
Chop the arugula.
- Arugula: to taste
5
Mix all ingredients in a salad bowl and dress with olive oil and balsamic vinegar.
- Onion: 1 piece
- Tomatoes: 3 pieces
- Carrot: 1 piece
- Arugula: to taste
- Olive oil: to taste
- Balsamic vinegar: to taste
- Chicken breast fillet: to taste