Salad with roasted chicken breast and pineapple

Ingredients for 4 servings:

• 1 iceberg lettuce
• ½ cucumber(s)
• 1 bell pepper(s), red
• 200 g cherry tomatoes
• 1 can of corn
• 1 pack ready-made salad dressing mix (paprika – herbs)
• 3 tbsp oil
• 300 g chicken breast fillet(s) (alternatively turkey breast fillet)
• 30 g margarine
• 4 slice(s) pineapple from the can
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the lettuce, spin dry, and tear into bite-sized pieces. Peel and slice the cucumber. Wash, deseed, and finely chop the bell pepper. Wash and halve the tomatoes. Drain the corn. Mix the salad ingredients. Mix the ready-made salad dressing mix with 3 tablespoons of oil and 3 tablespoons of water and pour over the salad (as I said, I use more of the dressing). Rinse the chicken breast fillets and pat dry, season with salt and pepper. Heat the margarine in a pan and fry the fillets over medium heat for about 6 minutes per side. Let cool slightly and cut into strips. Now fry the drained pineapple slices in the frying fat for about 3 minutes per side. Place the chicken breast fillet and fried pineapple on the salad and serve.