Chicken, orange, and walnut salad with honey mustard cinnamon dressing.
Ingredients
- 1 chicken breast fillet (about 200 g)
- 1/3 package of arugula (about 30 g)
- 1/4 head of iceberg lettuce
- 1 orange
- 1/3 pomegranate fruit
- 60 g pecan nuts (or walnuts)
Dressing:
- 3 tablespoons honey
- 2 tablespoons honey mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons orange juice
- 1/3 teaspoon ground cinnamon
- Salt and pepper to taste
Preparation:
- Mix all dressing ingredients in a small bowl, season with salt and pepper.
- Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil, and place on a preheated grill pan. Grill for 4 minutes on each side.
- Brush the chicken pieces with 1 tablespoon of the dressing and continue grilling for about 1.5 minutes over slightly lower heat. Flip to the other side, brush with another tablespoon of dressing, and grill for another minute. Remove from the pan and set aside. Use the remaining dressing for the salad.
- Rinse the arugula in a sieve, drain, pat dry, and mix with chopped iceberg lettuce. Divide onto 2 plates.
- Peel and segment the orange (use a sharp knife to cut segments between membranes), squeeze the remaining orange to extract juice for the dressing.
- Cut the pomegranate into quarters and remove the seeds. Lightly toast the nuts in a pan, then roughly chop.
- Season the lettuce and arugula with salt and pepper, add the sliced chicken, orange segments, sprinkle with pomegranate seeds and walnuts. Drizzle with the remaining dressing.
