Leaf salad with mixed vegetables, rosemary potatoes and chicken breast strips

Ingredients for 4 servings:

• 1 head of leaf lettuce of your choice (e.g. iceberg lettuce, arugula, butterhead lettuce …)
• 400 g chicken breast fillet(s)
• 1 bell pepper(s)
• 300 g potatoes, young
• 1 zucchini
• 200 g tomatoes
• ½ cucumber(s)
• 5 tbsp olive oil
• Balsamic vinegar (Crema di Balsamic vinegar)
• salt and pepper
• Herbs of Provence
• Parmesan, freshly grated or sliced

Instructions

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

delicious, warm salad with numerous variations

First, cook the baby potatoes, skin on, in a saucepan. Meanwhile, wash the lettuce and vegetables. Halve and slice the cucumbers and zucchini. Quarter the tomatoes (or smaller, depending on their size) and dice the bell pepper. Dice the chicken breast fillet into small cubes. Arrange the lettuce and cucumbers on large plates and drizzle with dressing. I personally make my dressing using only balsamic vinegar, good olive oil, and a little salt and pepper. Heat a pan with olive oil and sauté the chicken breast cubes. Add the finely chopped bell peppers, zucchini, and tomatoes. Season with salt, pepper, and Provençal herbs. Meanwhile, quarter the cooked baby potatoes, skin on. Arrange the chicken breast cubes and vegetables on the salad plates. Return the quartered potatoes to the hot pan for a short time, let them brown a little, and season with rosemary, salt, and pepper. Then arrange these on top of the salad. Grate fresh Parmesan cheese over the salad and serve! I like to serve it with whole-wheat baguette and homemade herb butter made from garlic and fresh herbs. The recipe can be wonderfully varied with different salads, meats, and vegetables.