Pan-Fried Chicken Salad with Cucumber, Olives & Sundried Tomatoes
Ingredients
4 Chicken (breast)
100 g Rocket salad
1 Cucumbers
16 Olives (green)
8 Tomatoes (sundried)
Salt
Black pepper
Olive oil- Dressing
Instructions
- Half the chicken breasts horizontally to make thinner cutlets. Season them with salt & pepper.
- Heat 1 tbsp olive oil in a frying pan over medium-high heat. Cook chicken for 4–5 minutes per side, or until golden brown and fully cooked. Remove from the pan, rest for 2 minutes, then slice.
- Thinly slice the cucumber.
- In a large bowl or serving platter, add the rocket, cucumber slices, olives, and sundried tomatoes. Top with the sliced chicken.
- Drizzle with a bit of olive oil or your favourite vinaigrette.
Notes
You can also use left over chicken from a roast or else.
Throw in your flavor