Method
1. Cook the chicken
Pat the chicken dry with a paper towel, then season with a little pepper.
Heat a pan with rapeseed oil over medium heat and fry the chicken until golden brown on both sides – about 5 to 6 minutes per side, depending on thickness.
Let it rest for a few minutes, then slice into strips.
2. Prepare the vegetables
Wash and dry the mixed salad leaves.
Halve the cherry tomatoes, slice the cucumber, and cut the onion into thin rings or strips.