Ingredients

• 200 g chicken fillet
• salt, pepper
• 2 tablespoons butter
• 2 handfuls of arugula
• a few lettuce leaves
• 250 g grapes
• 100 g brie cheese
• 60 g walnuts
• sauce: 3 tablespoons olive oil or oil, 3 tablespoons honey, 1 tablespoon lemon juice, ground pepper

Preparation

1. Preheat the oven to 190°C. Wash the chicken, dry it, cut off any cartilage and gristle. Heat a pan. Season the meat with salt and pepper and sear in butter for 3 minutes on each side.
2. Then place in an ovenproof dish and bake uncovered for about 15 minutes.
3. Take the dish with the chicken out of the oven and place the meat on a plate, cover with foil and set aside for 5 minutes. Then it can be sliced.
4. Combine 2 tablespoons of the pan juices with a whisk with the sauce ingredients: olive oil, honey, lemon juice and ground pepper.
5. In salad bowls layer the arugula and lettuce leaves with the salad ingredients: the chopped chicken, halved grapes, diced brie cheese and walnuts lightly toasted in a pan. Drizzle with the sauce. Season with salt if needed.