Summer salad with fiery chicken breast fillets

Ingredients for 4 servings:

• 1 iceberg lettuce
• 4 tomatoes
• 1 cucumber(s)
• 1 bell pepper(s)
• 1 onion(s)
• 500 g chicken breasts
• 1 clove(s) garlic
• Tabasco
• Chicken seasoning
• Paprika powder, hot
• 1 small can of corn
• Cheese (Gouda), grated
• sauce (dressing)

Instructions

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

Wash the vegetables and remove the seeds if necessary. Tear or cut the iceberg lettuce into bite-sized pieces and slice the tomatoes and cucumbers. Cut the bell peppers into thin strips. Peel the onion and cut it into rings or half rings. Fry the chicken breast fillets in a pan in hot oil with a crushed garlic clove until lightly browned. Feel free to scatter pieces of garlic on the tops of the fillets. Then season them generously with Tabasco, chicken seasoning salt, and paprika powder, turn over, and continue frying. Repeat with the undersides until both sides are nicely browned. Just before the fillets are done, brush on a little sambal oelek with a knife. Then remove from the pan and let cool slightly. Meanwhile, drain the corn and mix it into the salad, grate the cheese, and mix it in as well. The amount depends on your taste. I don’t use that much, as I only want the cheese to be a subtle flavor. Now that the fillets have cooled slightly, cut them into bite-sized slices and add them to the salad. I’m lazy when it comes to the dressing and always use store-bought French dressing. If you’re not so lazy, you can make your own.