Crisp chicken salad with Parmesan
Crisp iceberg lettuce with strips of pan-fried chicken breast, fresh vegetables and savoury Parmesan chunks makes for a light, hearty meal.
1 to 20 – amounts adjust automatically 25 minutes Salad Mediterranean 420 kcal per serving (estimated)
AI-generated
Ingredients
- 250 g chicken breast fillet
- 1 tbsp olive oil
- 200 g iceberg lettuce
- 2 tomatoes
- 150 g cucumber
- 1 red pepper
- 1 small onion
- 40 g pieces of Parmesan
- 1 tbsp lemon juice
- 1 tbsp olive oil for the dressing
- 1 pinch salt
- 1 pinch pepper
Instructions
- Cut the chicken breast fillet into strips and season with salt and pepper.
- Heat 1 tbsp olive oil in a frying pan and fry the chicken strips for 6–8 minutes until golden brown all over and cooked through. Then leave to cool briefly.
- Cut the iceberg lettuce into bite-sized pieces, dice the tomatoes, slice the cucumber and cut the pepper into strips.
- Peel the onion and cut it into fine rings.
- Whisk together the lemon juice, 1 tbsp olive oil, salt and pepper to make a dressing.
- Combine the vegetables in a large bowl and toss with the dressing.
- Arrange the chicken strips and Parmesan shavings over the salad and serve immediately.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.