Colorful summer salad with chicken breast fillet

Ingredients for 2 servings:

• 2 romaine lettuce hearts
• 1 small radicchio
• 1 bell pepper(s), yellow or red
• 6 cherry tomatoes
• 5 radishes
• 3 tbsp corn (summer corn), organic
• Leaf salad or leaf lettuce of your choice
• 1 tbsp white wine vinegar
• 1 tbsp mustard, medium hot
• 3 tbsp olive oil
• Salt and pepper, black and white, crushed or ground
• 1 tsp cane sugar
• 350 g chicken breast fillet(s) (chicken breast inner fillet)
• n. B. herbs
• salt and pepper
• Paprika powder
• possibly cayenne pepper
• some olive oil for frying
• 2 tbsp olives, e.g. stuffed with jalapeño cream, optional
• 2 tbsp feta cheese, cut into cubes, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple, easy and delicious

Wash the lettuce, spin dry, tear into small pieces, and place in a bowl. Wash the peppers, tomatoes, and radishes, cut into small pieces, or thinly slice the radishes, and add to the leaf salad. Add the corn and toss the salad. Note: It will be especially delicious and varied if you add other leaf salads. Mix the dressing ingredients together to create a creamy sauce. Mix the dressing with the salad ingredients well, mixing vigorously with your hands and letting the salad marinate. Wash the chicken breast fillet, pat dry, and cut into bite-sized strips or pieces. Season the pieces with salt and pepper, and fry briefly in a little olive oil over high heat, then reduce the heat to low. Add the herbs of your choice and season with paprika towards the end of the cooking time, which takes about 10 minutes. If you like it spicier, you can add a little cayenne pepper. Arrange the salad and chicken breast fillet strips on two plates, adding feta cheese cubes and olives if desired. Serve with fresh, lightly toasted baguette or ciabatta bread, perhaps with a cream cheese spread.