Cut fresh cucumbers into 5 mm thick slices and put them on a plate on the cabbage.
Cut the cherry tomatoes into four parts.
Cut the feta cheese into small cubes.
Pre-marinate the chicken fillet in spices for a few hours ( I spent the night in the refrigerator), season with salt and pepper, then lightly chop and fry in a hot pan. Cut the cooled finished fillet into cubes.
Add the chicken and diced bell pepper to the vegetables.
Make the dressing, mix the oil, balsamic vinegar, Basil, oregano, garlic, and mix well.
Pour the dressing over the salad, season with salt and pepper to taste, and garnish with sprigs of parsley and circles of yellow tomato.