Ingredients

• 2 oranges
• 400 g chicken breast fillet (e.g. tenderloins)
• 50 g arugula
• 50 g walnuts
• 6 pieces of sun-dried tomatoes

Sauce

• 4 tablespoons orange juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon dijon mustard

Preparation

1. Peel the oranges and then cut them into segments (using a sharp knife to cut out the flesh between the membranes). Squeeze the juice from the orange scraps and keep it for the sauce (about 4 - 5 tablespoons).
2. To the orange juice add the rest of the sauce ingredients: olive oil, honey and mustard, then season with salt and pepper.
3. Cut the chicken fillet into 4 smaller pieces (keep the tenderloins whole). Season with salt and pepper and place on a hot pan with olive oil. Fry for about 4 minutes on each side. Drizzle with 2 tablespoons of sauce and, over lower heat, fry for another half minute on each side. Set aside on a plate. Use the remaining sauce to drizzle over the salad.
4. Rinse the arugula in a sieve, dry it and place in salad bowls.
5. Lightly toast the nuts in a pan, chop coarsely.
6. Remove the sun-dried tomatoes from the oil and cut into thin strips.
7. On the arugula place the chopped chicken, orange segments, nuts and sun-dried tomatoes, drizzle with the remaining sauce.