Summary

Ingredients

• 250 g chicken fillet (s), in strips, fresh or from the coolin shelf
• 1 red pepper (s)
• 1 green pepper (s)
• 1 large onion (s)
• 1 clove garlic, pressed
• 1 small Can corn

For the dressing:

• 3 tablespoon oil
• 3 tablespoon balsamic vinegar
• 2 tablespoon tomato ketchup
• 1 teaspoon mustard
• 1 tablespoon parsley, chopped
• a bit salt
• some pepper

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Instructions

1. Heat or fry the chicken strips in a non-stick pan for about five minutes over medium heat. Set aside and let cool.
2. Cut the peppers, pressed garlic and onion into fine strips and place in a bowl with the drained corn.
3. Combine all ingredients for the dressing and stir well. Add the meat and marinade to the vegetables, fold in and let stand for 30 minutes.
4. Season to taste with salt and pepper before serving.
5. Note: As a side dish, e.g., when grilling, the salad is enough for four people. But it also tastes good as a quick main course, then two people will be full if you e.g., Baguette served with it.