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This recipe was uploaded by Mia
Inevitably, the menu reads "ceaser salad with grilled chicken breast"; "oriental" chicken salad with a *yawn* blend of carrot sticks and bean sprouts, and greasy sesame dressing; or some sort of mexican salad in a "crisp" (read: deep-fried, hold your stomach, run for the bathroom) tortilla bowl. And please don't put canned corn on my salad. I beg you.
In Germany, the standard salad with poultry is with "pute streifen" (turkey strips - or as the cute Germans say, turkey stripes) over field salad. Overcooked? Yes. Salty? Yes (read: Maggi, aka MSG). Drowned in a heavy dressing? Bingo. And though chicken breasts are readily available in the supermarket, I do not think I have ever seen them as an entree on a restaurant menu. The only chicken I have seen is "chicken salad cocktail", an overly mayonaissed clump of shredded chicken, which I assume is an attempt to duplicate American chicken salad from the deli.
But come to Mia's place (ok, if I had one) for a chicken salad that is simple and a little different. I can usually find local, organic apple juice in the markets -- in the U.S you can probably squeeze out your own right there, at 2 a.m, and they'll even bag it for you at the check out. But get your avocados ahead of time so they have time to ripen.
This is perfect for a light summer dinner, or even for a trip to the biergarten, if you happen to live in Munich. :)
Heat a frying pan (mine is cast iron) until very hot, and add the chicken breasts. Brown on one side for about 4-5 minutes, depending upon the size and thickness of the chicken breasts. Turn and brown on the other side for another 4 minutes.
Transfer chicken to a square of tin foil (aluminum foil) and seal tightly. Set the timer for 10 minutes.
With the pan still on the flame, add the half cup of apple juice and deglaze the pan. Reduce for about a minute. Add a pinch of salt. Pour the jus into a small bowl to let cool for a few minutes.
Place arugula (rocket) in two deep bowls. Slice the avocado and distribute among the bowls. Squeeze the lemon over the salads, season with salt, and toss gently.
When the 10 minutes are up, unwrap the chicken and slice diagonally. Place on top of salads. Pour the warm jus over the salads, and sprinkle a little more sea salt and another squeeze of lemon over them (to taste).
Garnish with a few cherry tomatoes -- you could also add a few apple slices.