For lunch or dinner – flavored salad with fried chicken and lots of vegetables

Composition:

For the marinated chicken:

• 1 large chicken breast, cut in half, then cut in half crosswise;
• 2 tablespoons. a spoonful of olive oil;
• 2 tablespoons. a spoonful of lime juice;
• 1 tablespoon. spoon of brown sugar or honey;
• 1 tablespoon. spoon Dijon mustard;
• 2 tablespoons. a spoonful of soy sauce;
• 1 tea. a spoonful of ground cumin;
• 0.5 tea. a spoonful of red pepper powder (better – smoked);
• 0.5 tea. spoon of freshly ground black pepper.

for the salad:

• 2 handfuls cherry tomatoes, halved;
• 1 ripe avocado, cut into large cubes;
• 1 small red onion, cut into half rings;
• 1 red, green and yellow sweet pepper, cut into thick straws;
• 1 bunch romaine lettuce, roughly torn;
• a handful of fresh coriander, finely chopped.

for the sauce:

• 4 tablespoons. a spoonful of Greek yogurt;
• 2 tablespoons. a spoonful of mayonnaise;
• 1 tea. spoon Sriracha sauce;
• a pinch of ground cumin;
• a pinch of salt;
• 2 cloves of garlic, minced.

Create:

1. First, marinate the chicken. Mix all the ingredients for the marinade, dip the chicken breast pieces in it and marinate in the refrigerator for 3-6 hours.

2. You can cook the chicken on the grill, electric grill, or in an oven with a grill function. Also, cook peppers cut into strips and onions cut into half rings

3. Leave the prepared chicken for a few minutes, then cut it into narrow slices.

4. Place torn romaine lettuce in a large, wide bowl, add tomato halves and avocado. Then add pepper, chicken, and finally sauce and sprinkle with chopped coriander.

4. Mix well the ingredients for the sauce.