Ingredients
- —400 g chicken breast, sliced
- —½ tsp sea salt
- —¼ tsp black pepper
- —1 tsp dried oregano
- —150 g mixed salad greens
- —1 cucumber, halved and sliced
- —1 red bell pepper, thinly sliced
- —1 tbsp lemon juice
- —1 tbsp water
Instructions
Season the chicken breast with sea salt, black pepper, and oregano, and cook in a hot dry pan without any fat for 8 to 10 minutes until done.
Arrange the mixed salad greens, cucumber, and bell pepper on the plates.
Mix lemon juice with water and a pinch of sea salt to create a light dressing.
Place the warm chicken on the salad and drizzle immediately with the dressing to subtly blend the flavors.
Serving Tip
Serve the salad immediately with the warm chicken on top to highlight the contrast between cool and warm.
Storage Tip
Store chicken and vegetables separately for up to 2 days in the refrigerator, and add the dressing just before serving.
RECIPE_ID: 14d39171...
LAST_UPDATE: 3/3/2026