Salad with arugula, chicken and grapefruit
4 servings
30 minutes
This salad with arugula, chicken, and grapefruit is a true embodiment of Italian gastronomy, where the freshness of ingredients plays a key role. The combination of tender chicken fillet marinated in soy sauce, spicy arugula, and refreshing sweet-sour grapefruit creates an amazing harmony of flavors. Sesame seeds add a light nutty note to the salad, while parsley and mint provide a fresh aroma. Italian cuisine is famous for its simple yet elegant dishes, and this salad is no exception. It is perfect for a light lunch or festive dinner, surprising guests with its originality and sophistication. The finishing touch is aromatic olive oil that ties all the ingredients together, turning this salad into a true culinary masterpiece.
1
So let's start preparing the salad; first, we need to wash and dice the chicken breast.
- Chicken breast fillet: 500 g
2
Then we pour soy sauce over the breast and let it marinate for about 30-40 minutes.
- Soy sauce: 100 ml
3
While the chicken breast is marinating, we will start preparing the other ingredients.
4
Roast sesame seeds until light brown color in a dry pan without using oil.
- Sesame seeds: 1.5 tablespoon
5
Mix parsley and mint and chop finely.
- Parsley: 1 bunch
- Fresh mint: 0.5 bunch
6
Peel the grapefruit from the skin, white membranes, and seeds; you can cut it with a knife or, as I did, just tear it into small pieces.
- Grapefruits: 1 piece
7
When our fillet has marinated enough, we drain the soy sauce.
8
In a large skillet, heat 1.5 tablespoons of olive oil and add the chicken breast.
- Olive oil: 2 tablespoons
9
Fry on all sides until golden brown and a crispy crust forms.
10
First, lay out the arugula, sprinkle with parsley and mint, then add grapefruit and chicken breast, and sprinkle with sesame.
- Rocket (arugula): 100 g
- Parsley: 1 bunch
- Fresh mint: 0.5 bunch
- Grapefruits: 1 piece
- Chicken breast fillet: 500 g
- Sesame seeds: 1.5 tablespoon
11
Sprinkle the salad with olive oil. Serve in portions.
- Olive oil: 2 tablespoons
