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Summer salad with peach, grilled chicken fillet and raspberries

2 servings

25 minutes

Summer salad with peach, grilled chicken fillet, and raspberry is a true gastronomic masterpiece that combines tenderness, freshness, and a hint of spiciness. This salad embodies the art of flavor balance: the sweetness of ripe nectarines and juicy raspberries, the richness of arugula and iceberg lettuce, the tenderness of chicken fillet with an appetizing golden crust, the subtlety of creamy Roquefort cheese, and the light crunchiness of cucumbers. Black sesame adds a special nutty note to the dish while balsamic sauce completes the flavor harmony. Originating from gourmet cuisine, this salad is perfect for a light summer lunch or dinner. It refreshes, invigorates and fills with bright impressions while leaving a pleasant aftertaste and a desire to try it again.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
617.8
kcal
23.6g
grams
47.9g
grams
22.9g
grams
Ingredients
2servings
Arugula
50 
g
Iceberg lettuce
50 
g
Cucumbers
1 
pc
Nectarines
2 
pc
Raspberry
50 
g
Roquefort cheese
20 
g
Chicken fillet
150 
g
Black sesame seeds
1 
tbsp
Olive oil
4 
tbsp
Balsamic sauce
 
to taste
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Wash the chicken fillet and remove all membranes.

  • 2

    Heat 2 tablespoons of olive oil in a grill pan and fry the fillet until golden brown (about 2 minutes on each side), do not overcook the meat! It is very important that it remains tender and juicy inside.

    Required ingredients:
    1. Olive oil: 4 tablespoons
    2. Chicken fillet: 150 g

  • 3

    Place the fillet on a paper towel, blot excess oil, and let it 'rest'.

  • 4

    Take a small dry pan, heat it up, and roast black sesame seeds for about a minute (wait for the first 'pops' of the seeds from the pan :) then transfer the seeds to a plate and let them cool.

    Required ingredients:
    1. Black sesame seeds: 1 tablespoon

  • 5

    Slice the nectarines and cucumber into thin rings.

    Required ingredients:
    1. Nectarines: 2 pieces
    2. Cucumbers: 1 piece

  • 6

    Tear the iceberg by hand into small pieces and mix with arugula.

    Required ingredients:
    1. Iceberg lettuce: 50 g
    2. Arugula: 50 g

  • 7

    Place nectarines and cucumbers on arugula, MIX GENTLY!

  • 8

    Season the chicken fillet with salt and pepper, and slice it thinly. Add to the salad.

    Required ingredients:
    1. Salt:  to taste
    2. Ground black pepper:  to taste
    3. Chicken fillet: 150 g

  • 9

    Crumble the Roquefort carefully with your fingers.

    Required ingredients:
    1. Roquefort cheese: 20 g

  • 10

    Carefully place the raspberries on top.

    Required ingredients:
    1. Raspberry: 50 g

  • 11

    Sprinkle with olive oil.

    Required ingredients:
    1. Olive oil: 4 tablespoons

  • 12

    Add balsamic sauce to taste.

    Required ingredients:
    1. Balsamic sauce:  to taste

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