Quick Pan-Seared Chicken Strips with Tomato and Cucumber Salad
Tender pan-seared chicken strips paired with a refreshing salad of seasonal tomatoes and cucumbers, dressed simply for a light yet satisfying lunch.
Ingredients
- Chicken Breast300 g
- Tomatoes150 g
- Cucumber150 g
- Red Onion30 g
- Olive Oil15 ml
- Salt2 g
- Pepper1 g
- Vinegar10 ml
- Mixed Greens100 g
Instructions
- 1Step 1
Slice the chicken breast (300g) into thin strips (about 1-2 cm thick). Season generously with salt (2g) and pepper (1g). (Prep: 3 minutes)
- 2Step 2
Heat half of the olive oil (7.5ml) in a large pan over medium-high heat. Add the chicken strips in a single layer (cook in batches if necessary to avoid crowding) and sear for 4-5 minutes per side until cooked through and browned. Remove chicken from the pan and set aside. (Cook: 10 minutes)
- 3Step 3
While the chicken cooks, prepare the salad. Wash and dry the mixed greens (100g). Dice the tomatoes (150g) and cucumber (150g). Thinly slice the red onion (30g). (Prep: 5 minutes)
- 4Step 4
In a large bowl, combine the mixed greens, diced tomatoes, cucumber, and sliced red onion. (Prep: 1 minute)
- 5Step 5
In a small bowl, whisk together the remaining olive oil (7.5ml) and vinegar (10ml). Season the dressing with a pinch of salt and pepper. (Prep: 1 minute)
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