Mediterranean salad with chicken breast strips

Ingredients for 2 servings:

• 2 chicken breasts
• ½ lettuce(s)
• 2 m.-large onion(s), red
• ½ cucumber(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 tomatoes
• 1 tbsp olive oil
• salt and pepper
• 1 lemon(s), juice
• possibly herbs e.g. parsley
• possibly olives, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

explained in 90 seconds, with video

Cut the lettuce, onions, cucumber, bell peppers, and tomatoes into bite-sized pieces and set aside. Rinse the chicken breasts with cold water and pat dry with a dry cloth. Place the chicken breasts in a hot pan (gas mark 6) with a little olive oil and sear on both sides for about 10 minutes, then bake in the oven at 150°C – 200°C for another 10 minutes. During this time, place the iceberg lettuce in a salad bowl, add the remaining vegetables, and mix well. Then cut the chicken breasts into strips and arrange them on the plates with the salad. For the dressing: Halve the lemon, squeeze the juice from both halves, and squeeze the juice into a small bowl. Add the olive oil, salt and pepper, and optionally add herbs. Stir until you have a smooth dressing. Pour this over the salad. The salad can be garnished with olives or similar. This recipe can also be found as a cooking video for easy understanding at the following link: https://www.youtube.com/watch?v=9NjD4pqItSE