Cuban chicken salad

This elementary salad is made from chicken fillet, chickpeas, lettuce leaves and olives.

Ingredients

• Chicken fillet - 2 halves (180 g total)
• Ground cumin - 1 tsp
• Salt to taste
• Black ground pepper to taste
• Extra virgin olive oil - 3 tbsp. l.
• Red wine vinegar - 2 tbsp. l.
• Fresh cilantro (chopped) - 2 tbsp. l.
• Orange peel - 1 tsp
• Orange juice - 2 tbsp. l.
• Lettuce leaves or other lettuce leaves (cut into 2.5 cm pieces) - 450 g
• Chickpeas (chickpeas) canned (washed and drained) - 400 g
• Pimento stuffed olives (cut into rings) - 1/2 cup

Directions

1. Rinse the chicken fillet and pat dry with paper towels. Rub the fillets with 1/2 teaspoon of cumin, salt and black pepper.
2. In a large skillet over medium-high heat, heat 1 tablespoon olive oil, add chicken fillet and fry until brown on both sides, about 5 minutes each. Transfer the fried fillet to a cutting board, cover with foil and let rest for 5 minutes. Then cut the fillet into thin strips.
3. In a large bowl, combine vinegar, cilantro, orange zest and juice, and 1/2 teaspoon cumin. Gradually add 2 tablespoons of olive oil, salt and pepper, mix well.
4. Put lettuce leaves, chickpeas, olives, fried fillet in a bowl with dressing and mix chicken salad well.
5. Salt and pepper the salad to taste, and serve the chicken salad immediately.