Chicken Breast Salad in Avocado with Warm Raspberry Dressing

1) Rinse chicken breast, dry and roast in coated frying pan with rapeseed oil until juicy, then season and cut into slices.

2. ) Cut avocado in half, remove pit, sprinkle with juice of one lemon. Cut away a little of the peel from the underside (avocado then stands better).

3) Rinse the arugula, dry it and marinate it with a little bit of balsamic vinegar and olive oil and season it.

4) Heat the frying pan, caramelize the honey, add the pine nuts, green pepper and raspberries. Extinguish all together with balsamic vinegar and add a little bit of olive oil.

5. ) Arrange: Place arugula on center of plate, place avocado on top, arrange chicken slices on avocado, top with raspberry dressing and garnish with mint.

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