Chicken Vegetable Salad

Ingredients

• 0.5 head iceberg lettuce
• 4 tomatoes
• 4 Spring Onions
• 1 Red Onion
• 3 Avocados
• 1 Lime (juice)
• 4 tbsp chopped cilantro
• 4 tbsp olive oil
• 1 pinch chili flakes
• 1 pinch ground cumin
• Salt
• black pepper (freshly ground)
• 4 tortilla flatbreads (ready-made)
• 4 chicken breast fillets (about 120 g each)
• 40 g Gouda (or cheddar, shredded)
• cilantro for garnish

Instructions

1. 1.

   Wash the salad, spin dry and cut into strips. Wash the tomatoes and spring onions. Remove stems from tomatoes and dice small. Trim spring onions and slice into thin rings. Peel red onion and dice finely. Halve avocados, remove pits, peel and cube flesh. Toss with lime juice. Mix vegetables together and season with cilantro, 2 tbsp oil, chili, cumin, salt and pepper.

2. 2.

   Preheat oven to 200°C (400°F) fan‑forced. Place flatbreads in oven‑proof dishes (e.g., soup plates) and bake for 5–10 minutes until crisp. Let cool in the dishes.

3. 3.

   Rinse chicken fillets and pat dry. In a hot pan with remaining oil, sear each side about 3 minutes. Season lightly with salt and pepper. Remove, rest briefly and slice into strips.