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SaltyHalalNo gluten optionAir fryer
30 minutes
4 peopleAbout this dish
Pan-fried or grilled chicken breast, sliced over mixed leaves, cherry tomatoes and cucumber with a lemon and olive oil dressing. Letting the chicken rest for a few minutes before slicing keeps it juicy. It is a light dinner that suits warm weather.
Ingredients
Chicken breasts2
Mixed salad leaves100 g
Cherry tomatoes200 g
Cucumber1
Olive oil2 tbsp
Lemon (juice)1
Salt1 tsp
Pepper1/2 tsp
Preparation
1.
Season the chicken breasts with salt and pepper and pan-fry or grill for 6-7 minutes per side until cooked through.
2.
Let the chicken rest for a few minutes, then slice.
3.
Toss the salad leaves with the halved cherry tomatoes and sliced cucumber.
4.
Whisk the olive oil and lemon juice together and drizzle over the salad.
5.
Top with the sliced chicken and serve.
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