Raw vegetable salad with chicken breast

Ingredients

For the salad

• 100 g lettuce
• 1 large tomato (250 g)
• 1 bell pepper (150 g)
• 1 medium carrot (80 g)
• 1 medium red onion (100 g)
• 500 g chicken breast
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 lemon (juice)
• 30 ml olive or sunflower oil

For the optional additions

• 100 g light telemea
• 50 g olives

Preparation

1. Wash and dry the lettuce and vegetables. Tear the leaves, slice the tomato, pepper and onion, then grate the carrot; put everything in a bowl. 2. Heat the grill for 10 minutes. Slice the chicken breast horizontally into fillets and grill for 14 minutes, turning halfway through, until cooked all the way through. 3. Let the chicken rest for 10 minutes, then cut it into small cubes and add it to the vegetables. 4. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour in the lemon juice and 30 ml of oil, then toss. 5. If using telemea and olives, cut the telemea into cubes and the olives into slices, then add them. Divide the salad among bowls.