With or without grilled chicken, this great arugula and tomato salad is made for salad fans. For a vegan alternative, use tofu instead of chicken.
Preparation time
approx. 30 minutes
Ingredients (for about 2 people)
- approx. 250 g arugula
- 6 medium tomatoes
- 1 chicken breast (or approx. 150 g tofu, natural)
- 1 tablespoon cornstarch
- 2 tablespoons + 4 tablespoons Vitis rapeseed and grape seed oil basil
- 1 TBSP. Balsamic vinegar
- 1 tbsp. apple cider vinegar
- 1 tsp. Raspberry fruit spread
- 1/2 tsp date salt or salt
- freshly ground pepper
Preparation
1st) First, wash the arugula vigorously under cold water, shake dry and pluck if necessary.
2) Now wash and chop the tomatoes.
3) Now stir the dressing. First mix the Rapeseed Grape Seed Oil Basil in a bowl and then whisk in the vinegars. Now add the Raspberry fruit spread and stir in the spices to taste.
4) The dressing is then poured over the tomatoes and set aside to infuse.
5) In the meantime, wash the chicken breast, pat dry, pan fry with rapeseed grapeseed oil basil and season with salt and pepper.
6.) Alternatively, or also in the meantime, the tofu is cut into small cubes and rolled in a mixture of cornstarch, salt and pepper. Then fry the tofu cubes also in a coated pan with Rapeseed Grape Seed Oil Basil fry.
7.) Finally, arrange the arugula with the tomato salad on two plates and top with either grilled chicken breast or fried tofu cubes!
We wish you bon appétit.
