Light chicken salad

Ingredients for 3 servings:

• 2 pieces of chicken breast
• 1 lettuce heart (romaine)
• 5 leaves of radicchio
• 3 potatoes
• 1 carrot(s)
• 1 onion(s), red
• 10 black olives
• 3 tbsp lemon juice
• 3 tbsp olive oil
• some vinegar
• 1 tsp sugar
• some salt
• some pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Fry the chicken breast in a little oil in a pan. Season with salt and pepper. Let the meat cool and then dice. Boil the potatoes, peel them and also dice them. Peel the onion and slice them into thin rings. Wash the lettuce and cut it into strips. Peel the carrots and slice them into thin strips using a vegetable peeler. Roll up the carrot strips. Mix the vinegar, sugar, salt and a little olive oil in a bowl. Add the onion rings and marinate for 2 hours. Arrange all ingredients on a platter and drizzle with the onion rings marinade and lemon juice, tossing lightly. Serve with baguette, if desired.