Peel the red onion, cut it into thin circles and fill it with ice water for 10 minutes to remove the bitterness. Then drain the water, dry it and cut it into 4 parts.
Wash the chicken breast, dry it and beat it with a hammer to a thickness of 1.5 cm. Expand the frying sheet, place the chicken fillet on one half, cover with the second half of the sheet. Press down with your palm.
Heat a dry frying pan on the fire and place the wrapped chicken fillet on it. Cook over low heat for 7 minutes on each side.
With pineapples drain the liquid and cut into small slices.
Wash the cucumber and cut it into thin semicircles.
Cut the chicken breast into thin slices.
For the dressing, whisk the lime juice and olive oil in a small bowl. Add salt and pepper to taste and beat again.
Add the red onion, cucumber and pineapple slices to the bowl, add the dressing, and mix. Put the salad and chicken slices on a serving dish and sprinkle with herbs.