Summer Salad with Fiery Chicken Breast Fillets

Summary

Ingredients

• 1 iceberg lettuce
• 4 tomato (s)
• 1 cucumber (s)
• 1 bell pepper (s)
• 1 onion (s)
• 500 g chicken breasts
• 1 clove garlic
• Tabasco
• Chicken seasoning
• Paprika powder, hot as rose
• 1 small Can corn
• Cheese (Gouda), grated
• Sauce (dressing)

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Instructions

1. Wash the vegetables and remove the seeds if necessary. Pluck or cut the iceberg lettuce into bite-sized pieces and slice the tomatoes and cucumber. Cut the peppers into thin strips. Peel the onion and work it into rings or half rings.
2. Fry the chicken breast fillets in the pan in hot oil with a crushed clove of garlic until they brown lightly. Spread parts of the garlic on the top of the fillet. Then season them vigorously with Tabasco, chicken seasoning salt and paprika powder, turn and continue frying. Repeat with the underside until both sides are nice and brown.
3. Just before the fillets are ready, apply a little sambal oelek with a knife. Then take it out of the pan and let it cool down a bit.
4. In the meantime, drain the corn and mix it into the salad, grate the cheese and mix in as well. Here the amount depends on taste. I don`t use that much because I want the cheese to be just a fine note. Cut the now slightly cooled fillets into bite-sized slices and add them to the salad.
5. I`m lazy when it comes to dressing and I always use pre-purchased French dressing. Those who are less lazy will of course make one themselves.