Fennel-Grapefruit Salad with Sesame Chicken
Equipment
- 1 Chopping knife and board
- Colander
- 2 Breading trays alt. just use regular plates
- 1 Frying pan
- 1 Closable mason jar
- Large salad bowl
Ingredients
- 1 Fennel bulb
- 1 handful Baby arugula
- 1 Grapefruit
- 500 g Chicken breast fillet
- 1 Egg
- Sesame seeds
- 2 tbsp Sesame oil
- 3 tbsp Fruity olive oil
- 1 tbsp Mustard medium-hot
- 1 tbsp Honey
- 2 tbsp Lemon juice
- Black pepper and salt
- 1 Cucumber
- ½ bunch Tarragon
- 1 bunch Spring onions
- Cress
- 3 tbsp Pine nuts
Instructions
- Prep:Rinse and dry fennel, spring onions, arugula, and tarragon thoroughly.Slice fennel into very fine slices, cut spring onions into 1cm pieces. Peel and thinly slice the cucumber.Cut the peel of the grapefruit down with a knife, removing all the white. Cut out the fillets. Chop the tarragon finely.Gently roast the pine nuts until golden brown in a dry pan.
- Dressing:For the dressing, mix all liquids with mustard, chopped tarragon, and spices in your mason jar and mix vigorously until a homogeneous.
- Sesame-chicken:Cut chicken breast into strips. Separate the egg, and preserve the white in one of your breading trays, use the other tray for your sesame seeds.Coat the chicken breast strips in the egg white, then gently roll them in your sesame seeds until evenly covered. Heat sesame oil in a pan and gently fry the chicken until golden brown on all sides. Caution: Sesame burns quickly and turns bitter, therefore work with medium heat and let it fry slowly until golden brown and meat is fully cooked.Remove chicken strips from the pan and drain on kitchen paper. Sauté spring onions for a few minutes in the same pan.
- Plating the salad:Mix vegetables in a large salad bowl, marinate with the dressing, and mix evenly.Serve the salad on large plates, garnish with chicken strips, and sprinkle cress and roasted pine nuts.