ingredients

250 g of chicken breasts
• 100 g of mozzarella
• 200 g mixed salads (curly, lamb's lettuce, red chicory ...)
• 150 g cherry tomatoes
• 1 red pepper
• 1/2 cucumber
• 1 onion
• 5 sprigs of fresh thyme
• 5 tbsp. to s. Kebab sauce
• Ras-el-hanout
• Tabasco
• Olive oil

Equipment

1 board 1 knife
• 1 stove

Steps

Step 1

In advance: cut pepper in strips, diced cucumber, tomatoes in 2.

Chop the onion. 10 min before serving: wrap the chicken breasts with a ras-el-hanout veil; cook on low heat with 1 tbsp. to s. of oil, 7-8 min recto verso.

2nd step

Mingle in a large bowl pepper, cucumber, thyme, Kebab sauce; mix in a small mozzarella bowl in small pieces, 1 tbsp. to s. of oil, 1 dash of Tabasco.

To serve: slice the chicken. Put in the frying pan without onion, 1 good pinch of ras-el-hanout, salt, cook 2 min over medium-low heat. Overlay in the salad bowl salads, vegetables Kebab sauce, onion, mozzarella, chicken.