Vegetable salad with chicken

Description

A warm and hearty salad with chicken breast cooked in leaves for roasting with garlic and herbs from Maggie and grilled vegetables.

Ingredients

Chicken breast

1 piece
Seasoning

1 piece
Arugula

1 handful
Zucchini

1 piece
Eggplant

1 piece
Olive oil

2 Tbsp
Lemon juice

1 Tbsp
Salt
The mixture of peppers

Cooking

Prepare the ingredients. vegetables wash, dry.

Eggplant and zucchini cut into thin slices. Eggplant salt and leave for 5 minutes, then rinse and dry with paper towel. The cherry tomatoes cut into halves.

Chicken breast to beat to a thickness of 1.5-2 cm, put on a dry frying pan on a half sheet for cooking from Maggie.

To cover the second portion of the sheet to roast and fry both sides on low heat for 7 minutes on each side.

Cut slices of zucchini and eggplant and fry until Golden strips on the grill pan on both sides in olive oil, salt and pepper to taste. Remove the vegetables from the heat. On the same scoorde fry the sliced cherry halves.

Roasted chicken breast cut into small pieces.

Put in salad bowl chicken breast, roasted grilled vegetables, cherry tomatoes, garnish with leaves of parsley. Drizzle with lemon juice and pepper to taste. Bon appetit!

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