Colorful Chicken Salad with Pesto and Croutons

Ingredients

• 600 g chicken breast fillets (pre‑cooked, skinless)
• Salt
• black pepper (freshly ground)
• olive oil
• 0.5 baguette
• 2 handfuls mixed herb lettuce
• 8 radishes
• 0.5 cucumber
• 4 tbsp pesto (jar)

Instructions

1. 1.

   Preheat the grill.

2. 2.

   Wash the chicken, pat dry, season with salt and pepper, brush lightly with olive oil, and grill on a hot griddle for about 8 minutes, turning occasionally.

3. 3.

   Slice the baguette into very thin rounds, drizzle with olive oil, and grill until golden brown on the hot griddle.

4. 4.

   Rinse and dry the lettuce, wash and slice radishes and cucumber into thin rounds.

5. 5.

   Cut the grilled chicken into strips, combine with bread slices, lettuce, radishes, and cucumber. Arrange on a plate, sprinkle with salt and pepper, drizzle with olive oil, and serve with pesto.