Chicken breast salad special

Ingredients for 4 servings:

• 6 cl olive oil
• 8 cl water
• 6 cl balsamic vinegar
• 2 cl vinegar (white wine vinegar)
• 1 head of iceberg lettuce
• 550 g chicken breast fillet(s), pre-cooked
• 1 pepper(s), red (approx. 180 g)
• 3 large tomatoes
• 200 g mushrooms, fresh
• 3 large carrots
• salt and pepper
• chili powder
• marjoram
• basil
• oregano
• some olive oil for frying
• 2 tbsp balsamic vinegar

Instructions

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

a salad with warm ingredients and therefore ideal in both winter and summer

This recipe is designed as a main course. For a side dish, I recommend halving the amount of ingredients. Tear the lettuce into small, bite-sized pieces and place them in a bowl (or the sink) filled with cold water. Fry the chicken breast fillet in the pan on both sides until hot. Then remove it from the pan and place it in a bowl, placing a plate on top to keep it warm. Don’t rinse the pan! Now thinly slice the carrots and dice the tomatoes and mushrooms. Do the same with the peppers. Fry the peppers and carrots in the pan in a little oil over low heat until the carrots have softened a bit. Add the mushrooms and 2 tablespoons of balsamic vinegar. After about a minute, add the cooked chicken breast fillets and the diced tomatoes. After a minute, remove the pan from the heat and place the lid on the pan (if it doesn’t have a lid, set it somewhere warm). Drain the water from the sink with the lettuce. For the dressing, you’ll need the ingredients listed above (oil, vinegar, and water). You’ll also need a little of each spice. Season the chicken mixture with the same spices. Divide the salad into salad bowls, top with salad dressing, and mix the dressing into the salad. Top with a small portion of the chicken breast mixture.