I love the taste of balsamic glazed beets and blue cheese together. In this chicken salad I have added the pungent, peppery flavored arugula, toasted pine nuts and a little onion, making a great combination of flavors and textures.
7 oz. organic chicken breast, sliced
1 tablespoon butter
Salt and pepper
2 oz.(60 g) mixed salad with arugula
4 thinly sliced onion rings
1/2 cucumber, diced
3,5 oz. (100g) saint Agur cheese, or your favorite blue cheese
1/2 cup balsamic vinegar
1 tablespoon olive oil + a little to drizzle
1 tablespoon chopped parsley
1 oz. (30 g) toasted pine nuts
Peel and dice the beets, then cook them in the balsamic vinegar with salt and pepper. When the beets are tender and the balsamic vinegar is reduced to a syrup, stir in a little olive oil. Remove from heat.
Season the chicken with salt and pepper. Heat a large skillet, and fry the chicken in butter over moderately high heat, turning a few times, until lightly browned and cooked through.
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