Tomato – pineapple – bread salad with chicken fillet strips

Ingredients for 4 servings:

• 1 pineapple
• 20 cocktail tomatoes (or cherry tomatoes)
• 2 onions, red
• 1 bunch of basil
• 200 g ciabatta or baguette
• 2 garlic cloves
• 8 tbsp olive oil
• 2 sprigs rosemary
• 2 sprigs of thyme
• 2 ports. Chicken breast fillet(s) approx. 150 g each
• 2 garlic cloves, crushed, unpeeled
• salt and pepper
• 8 tbsp olive oil flavored with lemon
• 4 tbsp Balsamic vinegar (Crema di Balsamic vinegar bianco)

Instructions

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

in the warm months of the year the hit

Peel the pineapple, quarter it lengthwise, remove the woody core, and cut the flesh into bite-sized pieces. Wash and halve the cherry tomatoes. Peel the red onions and slice them into strips. Wash the basil and shake it dry, pluck the leaves from the stems, and finely chop them. Place all ingredients in a large bowl. Cut the bread into bite-sized pieces. Peel the garlic cloves and finely dice them. Heat 5 tablespoons of olive oil in a pan and toast the bread with the garlic and 1 sprig each of romaine and thyme until golden brown. Remove the herbs and add the toasted bread to the bowl with the other ingredients. Wash the chicken breast fillets, pat dry, and cut into strips. Briefly fry them in 3 tablespoons of olive oil. Add 2 crushed, unpeeled garlic cloves and 1 sprig each of rosemary and thyme, and fry the chicken strips for 3 to 5 minutes until golden brown. Season with salt and pepper and remove the herbs and garlic. Add the chicken strips to the remaining ingredients in the bowl. Mix the flavored olive oil with the Crema di Balsamico bianco, season the dressing with salt and pepper, and pour it over the salad. Mix everything well before serving and serve immediately (do not let it stand for long, as this will cause the bread to soften).