Mexican salad with chicken and bell pepper

Step-by-step cooking

1. Step 1:

   

   Wash and dry the chicken breast with paper towels. Process it on both sides with a tenderizer or lightly beat it off with a hammer. Heat the frying pan over high heat, then pour in sunflower oil and warm it up well. Put the chicken to fry for four minutes on each side. Sprinkle the breast with Italian herbs. At the end of roasting, add a little salt and pepper if desired.

2. Step 2:

   

   Wash the red bell pepper and remove the seeds. Chop into a small cube. Do not completely remove the white partitions inside the vegetable. It is believed that most of the vitamins are located there.

3. Step 3:

   

   Wash cherry tomatoes and cut into small pieces.

4. Step 4:

   

   Put the peppers and tomatoes in a salad bowl. Peel the head of the red onion from the husk and finely chop it. It is better to take red onion, as it will look better in the finished dish.

5. Step 5:

   

   Drain the liquid from a can of canned beans and corn. Add the beans and corn to the rest of the ingredients.

6. Step 6:

   

   Prepare the dressing. Wash the avocado and cut it in half. Be careful not to cut your hand.

8. Step 7:

   

   Remove the bone. With a small knife, cut the pulp inside the fruit into cubes, trying not to damage the dense skin.

9. Step 8:

   

   Remove the avocado pulp. And mash it with a fork.

10. Step 9:

    

    Add olive oil and lemon juice. It is better to squeeze the lemon through a strainer so that the seeds do not get into the dressing.

11. Step 10:

    

    Add ground red pepper to taste. Mix the dressing.

12. Step 11:

    

    Wash the iceberg and shake it from the water. Carefully divide the sheets, trying to keep their rounded shape. Add salt and season the previously prepared salad with avocado sauce and place the slide inside the iceberg leaf. Cut the chicken breast into two portions and put it on top. Garnish with a slice of lemon and fresh coriander.