Tip: a small chopped pepper gives this salad extra spice!
Ingredients
-
1 teaspoon honey
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2 teaspoons mustard
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1 teaspoon mayonnaise
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salt and pepper
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150 grams green beans (princess beans)
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150 grams arugula lamelange
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half pineapple
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1 bush of chicory
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300 grams of chicken fillet tenderloin
Preparation
- Mix the honey with the mustard, mayonnaise and salt and pepper in a small bowl.
- Add more mayonnaise or mustard to taste.
- Also add salt and pepper.
- Set the dressing aside to allow the flavors to mingle.
- Cut the pineapple into cubes.
- Remove the stem ends of the princess beans and cook them for 5 minutes until al dente.
- Meanwhile, brush the chicken fillets with a little olive oil and season with salt and pepper.
- Heat a grill pan and grill the chicken fillets for 5 minutes. Turn half way.
- Grill the pineapple briefly in the same pan.
- Cut the bottom of the chicory and wash the loose leaves.
- Mix all ingredients together and finally pour in the dressing.
Number of persons
2
