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🥗 Chicken Breast Salad

513 kcal · 30 min · 4 servings

Ingredients

• 150 g lettuce leaves
• 4 tomatoes
• 1 can kidney beans
• salt
• pepper (from the mill)
• 2 chicken breast fillets
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 4 tbsp olive oil
• 1 pack tortilla chips (ready-made product)

Instructions

1. 1. Wash the lettuce leaves, remove any wilted parts, dry them thoroughly, and cut them into thin strips.
2. 2. Wash the tomatoes, remove the stem, cut them in half, remove the seeds, and dice the flesh into small cubes.
3. 3. Drain the beans in a colander, rinse them briefly with cold water, and let them drain well.
4. 4. Season the chicken breast with salt and pepper. Fry it in 1 tablespoon of oil for about 5 minutes on each side. Remove it from the pan, let it cool slightly, and cut it into cubes.
5. 5. Whisk together vinegar, lemon juice, salt, pepper, and the remaining olive oil to make a dressing. Toss the salad ingredients with it. Serve the salad with tortilla chips.

Nutrition per serving

• kcal: 513
• Protein: 34 g · Fett/Fat: 22 g · Carbs: 45 g