Summary

Ingredients

• 1 iceberg lettuce
• 0.5 ½ cucumber (s)
• 1 red pepper (s)
• 200 g cherry tomato (s)
• 1 can corn
• 1 pack ready mix for salad dressing (paprika - herbs)
• 3 tablespoon oil
• 300 g chicken breast fillet (s) (alternatively turkey breast fillet)
• 30 g mararine
• 4 slices canned pineapple
• 3 tablespoons water

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Instructions

1. Clean, wash, spin-dry the lettuce and pluck it into bite-sized pieces. Peel and slice the cucumber. Wash, core and finely chop the peppers. Wash tomatoes and cut in half. Drain the corn. Mix the salad ingredients. Mix the ready mix for salad dressing with 3 tablespoons of oil and 3 tablespoons of water and pour over the salad (as I said, I`ll take more of the dressing).
2. Rinse and pat dry the chicken breast fillets, season with salt and pepper. Heat the margarine in the pan and fry the fillets over medium heat for about 6 minutes on each side. Let cool a little and cut into strips. Fry the drained pineapple slices in the frying fat for about 3 minutes on each side.
3. Place the chicken breast fillet and fried pineapple on the salad and serve.