Strawberry Chicken Burrata (Print Version)

# Ingredients:

→ Salad Part

01 - 1 bag of fresh arugula

02 - 1 avocado, well-ripened

03 - 500g of strawberries, fresh

04 - 300g chicken fillet

05 - Black sesame seeds, 2 tsp

06 - 1 whole burrata cheese

→ Marinade Combo

07 - Curry powder, 1 tsp

08 - Paprika spice, 2 tsp

09 - Dried mixed herbs (rosemary, parsley, thyme), 2 tsp

10 - Olive oil, 3 tbsp

→ Dressing Mixture

11 - 1 tbsp of mustard

12 - Balsamic vinegar, light, 2 tbsp

13 - Salt and pepper, adjust to taste

14 - Honey, 1 tsp

15 - Olive oil, 6 tbsp

# Instructions:

01 - Dice the chicken into small bits. Stir the marinade ingredients together, then coat the chicken pieces and leave them to soak it all in.

02 - Cut the strawberries into chunks, either two or four pieces each. Dry your freshly washed arugula, and prep the avocado by slicing or cubing it.

03 - Pour the dressing ingredients into a mason jar, pop on the lid tightly, and shake until they’re nicely blended.

04 - Airfry the marinated chicken at 180°C for 10 to 12 minutes. It should come out juicy inside and crisp outside.

05 - Split the salad across two bowls. Top with the dressing, scatter sesame seeds over, and place the whole burrata in the center to finish before enjoying.

# Notes:

01 - You can tear apart the burrata for individual servings if that works better.

02 - Keep any leftover dressing in the jar to use next time.

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