| Servings |
Ingredients
- 150 gram Chicken breast
- 50 gram Lettuce leaves
- 1/2 pieces Bulgarian pepper
- 2 pieces Egg boiled
- 1 tbsp Olive oil
- 1 tsp Balsamic
- Seasoning (Provence herbs) (for tender chicken breast fillet with garlic and herbs))
- 1 piece Cucumber
- Spices (a pinch: salt, a mixture of ground peppers)
- Green Onion
Ingredients
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Instructions
- Lightly slice the chicken breast and place it on a seasoning tray. Cover the breast with the second half of the leaf and fry on both sides in a dry frying pan for 7 minutes on each side.
- Tear the lettuce leaves with your hands and put them on a plate. Cucumber and pepper cut into strips, put on top of lettuce leaves. Finely chop the onion and put it on the vegetables. Sprinkle with salt and ground pepper. Cut the breast into strips, like the vegetables, and put it on top of the salad. Peel the eggs and cut them into 4 pieces, add to the salad.
- For dressing: mix oil and balsamic vinegar. Mix and season the salad.
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