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Quick colorful leaf salad with chicken breast fillet

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Ingredients for 2 servings:

  • 6 tbsp water
  • 4 tbsp vinegar
  • 3 tbsp olive oil
  • 1 tsp chives or parsley
  • 1 tsp, leveled salt
  • 2 pinch(s) pepper, black
  • 3 pinch(s) spice mix (garden herbs)
  • 150 g chicken breast fillet(s), in pieces or strips
  • 150 g mixed leaf salad
  • 8 cherry tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

with vinegar and olive oil

Fry the chicken breast fillets. Quarter the cherry tomatoes. Combine the dressing ingredients and toss with the lettuce and cherry tomatoes. Let the salad stand for a moment and toss well again. Divide the salad between two salad plates and serve the warm chicken breast fillets on top of the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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