A High-Protein Warm Chicken Salad That’s Ready Faster Than You Can Order In

Cold winter days are over, which means we don’t need more fat-rich food and should focus more on getting ready for the summer heat. Among all the variety of healthy salads, the one described in this recipe isn’t just rich in protein, but also so delicious you’ll want to make it every night of the week. Plus, only the simplest ingredients are required.

Here’s what you need: 400 g of chicken breast, 1 bell pepper, 300 g of tomatoes, 1 bunch of lettuce, 1 tablespoon of sesame seeds, 50 ml of soy sauce, 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2–3 sprigs of fresh dill, 1/3 teaspoon of salt, a pinch of ground black pepper.

Cut the chicken breast into thin slices, about 5–7 mm thick. Place them in a bowl, add salt, pepper, and soy sauce, toss to coat, and let marinate for 10–20 minutes.

Heat the olive oil in a skillet. Cook the chicken fillets until golden brown on one side, about 5–7 minutes, then flip and fry for another 5 minutes.

While the chicken is cooking, cut the bell pepper into small, irregularly shaped pieces. In the oil left over from the chicken, lightly roast the pepper for 3 minutes, stirring constantly.

Wash the lettuce leaves, pat them dry, tear them into large pieces by hand, and arrange them on a plate. Cut the tomatoes into small pieces (or slices, if the tomatoes are small). Place the fried peppers on top of the salad, followed by the still-warm pieces of chicken. Garnish with dill, drizzle with balsamic vinegar, and sprinkle with sesame seeds.