Toscana-style chicken salad

Ingredients for 4 servings:

• 2 chicken breasts (approx. 450 g)
• 2 tsp oil
• ½ jar dried tomatoes in oil
• 15 olives, black pitted
• 15 green pitted olives
• 2 bell peppers, grilled yellow (from the jar if necessary)
• 3 tbsp balsamic vinegar, white
• 5 tbsp olive oil
• 1 tsp, heaped oregano
• Salt and pepper, freshly ground
• Sugar
• 2 tsp chives, finely chopped
• possibly pine nuts

Instructions

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

refreshing, easy to prepare, suitable for buffets

Cut the chicken breast fillets into equal pieces and fry in oil for about 4 minutes. Season with salt and pepper and set aside. Cut the sun-dried tomatoes into strips and the olives into slices. Also cut the grilled bell pepper into strips. Mix the balsamic vinegar, salt, pepper, a little sugar, and oregano to make a dressing, then fold in the olive oil. Mix the chicken breast with the tomatoes, olives, and bell peppers, pour the dressing over the top, and mix well. Season to taste. Finally, sprinkle the chives on top. If you like, you can also sprinkle some roasted pine nuts on top. Serve with ciabatta, baguette, etc., and a well-chilled white wine. This dish can also be prepared a day in advance, but then omit the chives.