4 chicken breast fillets, halved horizontally
4 tomatoes, quartered
100g mixed salad leaves
Salt and pepper
Extra virgin olive oil vinaigrette dressing
- Lightly spray a frypan or chargrill with oil and cook chicken over moderately high heat until cooked. Remove from heat and set aside to cool.
- Slice chicken and toss with salad leaves and tomato. Season with black pepper and drizzle with vinaigrette dressing.
Tip: You can also use turkey breast, roasted.