Herbed Chicken and Carrot Salad

Ingredients

• 300 grams chicken breast
• 1 medium onion
• 2 medium carrot
• 15 grams cilantro
• 10 grams mint
• 10 grams dill
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare ingredients — Thinly slice the onion and julienne the carrots. Roughly chop the cilantro, mint, and dill.
2. Cook chicken — Heat olive oil in a pan over medium heat. Season chicken breast with salt and pepper, then sauté until golden and cooked through, about 6-7 minutes per side. Remove from pan and let rest.
3. Sauté vegetables — In the same pan, add onion and carrots. Cook for 5 minutes until softened but still crisp. Season lightly with salt and pepper.
4. Combine ingredients — Slice the cooked chicken thinly. In a large bowl, combine chicken slices, sautéed onion and carrot, and chopped herbs.
5. Dress the salad — Drizzle lemon juice and a little olive oil over the mixture. Toss gently to combine all flavors.
6. Serve — Serve the salad warm or at room temperature as a light main dish or appetizer.