Greek salad with chicken

Ingredients for 3 servings:

• 360 g chicken breast fillet(s)
• n. B. garlic
• cumin
• salt and pepper
• 4 peppers, hot, from the jar
• 1 bell pepper(s), yellow
• 100 g feta cheese (light)
• 1 tsp fat for frying
• 250 g cherry tomatoes
• 250 g carrot(s)
• 1 zucchini
• e.g. leaf lettuce
• 3 tsp olive oil
• 1 lemon(s), the juice
• 1 tsp sugar
• 125 ml skimmed yogurt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

I love combining warm ingredients in salads. On a hot summer evening, I created the following salad: For the topping, debone the chicken breast (if possible). Cut it into small pieces and fry it in hot fat. While this is happening, wash the vegetables. Quarter the tomatoes, dice the bell peppers, peel the carrots and grate them very coarsely, and finely slice the zucchini and pepperoni. Tear the lettuce leaves into bite-sized pieces. Set the diced bell peppers and pepperoni aside and add the remaining ingredients to a large bowl. Mix together a dressing from olive oil, lemon juice, and yogurt. Season with pepper, salt, and garlic. The dressing should be tangy but not too acidic (you can add a little of the liquid from the pepperoni if ​​desired). Toss the salad with the dressing and let it sit for a moment. Season the crispy seared meat with cumin, garlic, pepper, and salt. Add the diced bell peppers, pepperoni, and a splash of water. Let the whole thing simmer for about 5 minutes. The pepper cubes shouldn’t be cooked through, but simply warmed. Cut the feta cheese into small cubes and add them to the pan. Heat the whole thing over low heat for a maximum of 2-3 minutes. Be careful, the feta melts easily! Arrange the salad on plates and spread the warm topping from the pan on top. Serve immediately. Serve with flatbread. Tip: It’s also delicious without meat.