Saturday, September 8, 2012
1 chicken breast
salt and pepper
2 tablespoons flour for dusting
2 tablespoons olive oil for frying
1 large ripe tomato
half a small onion
some vegetables of your choice (red peppers, yellow peppers, zucchini... in small amounts)
Salad leaves (about 2 oz. per person - any kind you like. I used iceberg lettuce here.)
1 tablespoon olive oil
2 tablespoons apple vinegar
1/4 teaspoon salt
First we'll saute the chicken.
In the meanwhile, cut your ripe tomato into 1-inch chunks. Add it to the onion dressing mixture, mix well. If you are using other vegetables (I used a quarter of a sweet red pepper and a few slices of green zucchini) slice them thinly and add to the mixture. Something yellow or green would be nice, just for color effect.