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🍽️ Crispy iceberg salad with grilled chicken and peppers

391 kcal · 30 min · 4 servings

Ingredients

• 3 chicken breast fillets
• bell peppers (1 yellow, red and green each)
• 0.5 iceberg lettuce
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 tbsp oil
• 20 g butter
• 1 bunch chives
• salt
• pepper

Instructions

1. 1. Tear the iceberg lettuce into bite-sized pieces.
2. 2. Wash the lettuce leaves thoroughly.
3. 3. Dry the salad by spinning it in a salad spinner or patting it dry with a kitchen towel.
4. 4. Halve the bell peppers lengthwise.
5. 5. Remove the white core and seeds from the bell peppers.
6. 6. Cut the bell peppers into thin strips.
7. 7. Heat butter and oil in a large pan.
8. 8. Season the chicken breasts with salt and pepper.
9. 9. Place the chicken in the hot pan.
10. 10. Cook the chicken over low heat for about 12 minutes longer than you would normally fry it.
11. 11. Turn the chicken occasionally to ensure even cooking.
12. 12. Remove the cooked chicken from the pan and set it aside.
13. 13. Add the olive oil to the same pan.
14. 14. Sauté the pepper strips briefly.
15. 15. Season the vegetables with salt and pepper.
16. 16. Add balsamic vinegar and adjust the seasoning.
17. 17. Slice the chicken breast into thin strips.
18. 18. Divide the iceberg lettuce among four plates.
19. 19. Mix the chicken strips with the pepper vegetables.
20. 20. Distribute the chicken and pepper mixture evenly over the plates.
21. 21. Cut the chives into fine rings.
22. 22. Sprinkle the chive rings over the salads just before serving.

Nutrition per serving

• kcal: 391
• Protein: 34 g · Fett/Fat: 28 g · Carbs: 6 g