Colorful mixed salad

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 250 g chicken breast fillet(s)
• some oil (porcini mushroom oil)
• 1 head of iceberg lettuce
• 8 small vine tomatoes
• 1 cucumber(s)
• some balsamic vinegar
• some salt
• some black pepper, freshly ground
• 125 g strawberries
• 80 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with roasted chicken breast, peppers and strawberries

Halve the bell pepper, trim, rinse, and cut into thin strips. Rinse the chicken breast, pat dry, and cut into thin strips. Heat a little porcini oil in a pan and fry the chicken breast strips all over for about five to eight minutes. Then remove the pan and fry the bell pepper strips in the frying fat for about five minutes. Then remove the pan as well. Trim, wash, spin dry, and tear the iceberg lettuce into bite-sized pieces. Rinse and quarter the tomatoes, removing the stems. Rinse, trim, and dice the cucumber. In a large bowl, toss the iceberg lettuce with the tomatoes and cucumber. Drizzle with a little balsamic vinegar and season with salt and a few grinds of freshly ground black pepper. Wash and hull the strawberries, and halve or quarter them, depending on their size. Arrange them on top of the salad with the bell pepper and chicken breast strips. Grate the Parmesan cheese and serve with the salad. Fresh baguette goes well with it.