Ingredients

• 1 chicken fillet (about 200 g)
• 1/3 package arugula (about 30 g)
• 1/4 head of iceberg lettuce
• 1 orange
• 1/3 pomegranate
• 60 g pecans (or walnuts)

Sauce

• 3 tablespoons honey
• 2 tablespoons honey mustard
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 1/3 teaspoon ground cinnamon

Preparation

1. Mix the sauce ingredients in a cup, season with salt and pepper.
2. Cut the chicken fillet into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan. Grill for 4 minutes on each of the two sides.
3. Brush the chicken pieces with a tablespoon of sauce and continue grilling for about 1.5 minutes over slightly lower heat, flip to the other side, brush with another tablespoon of sauce and grill for about 1 more minute, then remove from the pan and set aside. Use the remaining sauce for the salad.
4. Rinse the arugula in a sieve, drain, dry, mix with chopped iceberg lettuce and place on 2 plates.
5. Peel the oranges and cut into segments (using a sharp knife to cut out the flesh between the membranes), squeeze the juice from the rest of the orange and keep it for the sauce.
6. Cut the pomegranate into quarters and remove the seeds. Lightly toast the nuts in a pan, chop coarsely.
7. Season the lettuce and arugula with salt and pepper, add the chopped chicken, orange segments, sprinkle with pomegranate and walnuts. Drizzle with the remaining sauce.