Mexican Salad with Chicken and Bell Pepper

Cooking method

1. Step 1:

   

   Wash the chicken breast and pat it dry with paper towels. Work both sides with a meat tenderizer or lightly pound it with a mallet. Heat a skillet over high heat, add the vegetable oil, and let it get good and hot. Add the chicken and cook for four minutes per side. Sprinkle it with the Italian herb blend, and near the end of cooking, add a little salt and pepper if you like.

2. Step 2:

   

   Wash the red bell pepper and remove the seeds. Cut it into a small dice. Don't scrape out all the white ribs inside—they're said to hold a good share of the vitamins.

3. Step 3:

   

   Wash the cherry tomatoes and cut them into small pieces.

4. Step 4:

   

   Put the peppers and tomatoes in a salad bowl. Peel the red onion and finely chop it. Red onion is the better choice here—it looks nicer in the finished salad.

5. Step 5:

   

   Drain the canned beans and corn. Add them to the rest of the ingredients.

6. Step 6:

   

   Make the dressing. Wash the avocado and cut it in half—be careful not to cut yourself.

7. Step 7:

   

   Remove the pit. With a small knife, score the flesh into cubes right in the shell, taking care not to cut through the tough skin.

8. Step 8:

   

   Scoop out the avocado flesh and mash it with a fork.

9. Step 9:

   

   Add the olive oil and lemon juice. It's best to squeeze the lemon through a small strainer so no seeds land in the dressing.

10. Step 10:

    

    Add ground red pepper to taste and stir the dressing together.

11. Step 11:

    

    Wash the iceberg lettuce and shake off the water. Carefully separate the leaves, trying to keep their cupped shape. Season the prepared salad with salt, toss it with the avocado dressing, and mound it inside an iceberg leaf. Cut the chicken breast into two portions and set it on top. Garnish with a lemon wedge and fresh cilantro.