300 g chicken fillet
2 cloves of garlic
3 tbsp. l. soy sauce
½ tsp. dry grass
2 eggs
bunch of arugula
8 cherry tomatoes
small blue bulb
1.5 tsp. honey
1 tsp. lemon juice
4 tbsp. l. olive oil
Chicken fillet clear of films and sodium salt and pepper to taste. Put it in a bowl and add a tablespoon of soy sauce, passed through the garlic press and herbs. Sample chicken marinade and leave for 20 minutes. Eggs hard boiled, cool under cold water and clean. Grease the frying pan and fry the chicken over medium heat until cooked from both sides, then lay out to cool.
Slice tomatoes in half, cut thin onions into thin rings. Mix honey, mustard, lemon juice, remaining soy sauce and olive oil in a cup, whisk a little. Chicken cut into pieces and mix with rucola, tomatoes and onions. Lay out the salad on plates, fill the fields and add the chopped eggs.
