Chicken salad with croutons
difficulty
ingredients
- 1 head Jolife iceberg lettuce
- 200 g chicken breasts
- 1 day-old bread roll
- Salt
- Ground pepper to taste
- Olive oil
- Balsamic vinegar glaze
preparation
Wash the lettuce and pat dry. Cut the chicken breasts into bite-sized cubes (about 1 inch) and sauté in a nonstick pan with a drizzle of oil until browned. Season with salt and pepper. Cut the bread roll into thin slices and toast it on a griddle. Arrange the lettuce leaves and chicken cubes on a large serving dish and season with a drizzle of oil, salt and pepper and a few drops of balsamic vinegar glaze, if liked. Toss well to combine. Top with the toasted bread cubes and serve.