Romaine lettuce with chicken breast strips, peppers, tomatoes, cucumbers, corn, pear, lime and Parmesan

Ingredients for 2 servings:

• 1 small head of romaine lettuce
• 250 g chicken strips
• 1 small bell pepper(s), red
• ½ cucumber(s)
• 8 cherry tomatoes
• 1 small can of corn
• 1 small pear(s)
• 1 lime(s)
• e.g. Parmesan, grated
• 1 tbsp rapeseed oil
• e.g. garlic oil and lemon oil
• white wine vinegar
• salt and pepper
• Herbs, Italian
• oregano
• Paprika powder, sweet
• Paprika powder, hot
• possibly chili flakes
• 2 tbsp sunflower seeds and pumpkin seeds, mixed, or/and walnuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and delicious

Rub the meat with garlic and lemon oil, salt, pepper, paprika, and chili flakes, if desired, and brown it in a pan with 1 tablespoon of rapeseed oil. Meanwhile, cut the romaine lettuce into strips, the bell pepper into chunks, the cucumber into slices, and the cherry tomatoes in half. Combine everything in a large bowl with the corn and the lime zest. Mix well with salt, pepper, garlic and lemon oil, white wine vinegar, and the Italian herbs, and oregano if desired. Add the lime juice and sprinkle the seed mixture over the meat. Push the chicken breast strips into a corner of the pan and cook the pear (cut into thin slices with the skin on) in the remaining liquid for a few minutes until the pear is cooked to your liking. 3-4 minutes is enough for me. Arrange the pear and chicken breast strips over the salad and sprinkle with Parmesan cheese. Tips: Another good addition would be whole walnuts. I like my chicken seasoned with paprika, but you could certainly leave it out and use Italian herbs instead.