Chicken Salad

As I said yesterday – this week is chicken week at my household.

Chicken salad – is one of my choices for a light and healthy summer dinner. What is more, you can make lots of variations and adapt it to your likings – how you marinate the chicken, what vegetables and dressing you use.

This time I share, I suppose, the simplest version one could make.

INGRIDIENTS

2 pieces of chicken filet
80 g of salad mix
1 handful of spinach
4 cherry tomatoes
10 g of fresh parsley
1 tablespoon of Parmesan flakes
1 tablespoon of olive oil
1 teaspoon of Provence herbs mix
1/2 teaspoon of salt
1 tablespoon of favourite dressing

METHOD

1. In a small bowl mix olive oil, salt and Provence herbs mix.

2. Pour mixture over the chicken filet and massage it in; set aside for 20-60 minutes.

3. Fry chicken fillet on a pan until ready and golden (for about 7-8 minutes each side on medium heat).

4. Cut cherry tomatoes into pieces.

5. Finely chop parsley.

6. Mix salad mix, spinach, parsley and tomatoes with Parmesan flakes and dressing.

7. Put chicken fillet on top – ready to serve.