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2 pounds of chiken breast
1 median onion
3 coloured peppers (red, green and yellow)
1 small jar of olives
1 medium lettuce
For the seasoning:
salt and pepper (you can add your own seasoning)
3 cloves of garlic
1/2 cup of olive oil
1/4 cup of vinegar
1 1/2 tble spoon of salt ( to your preference)
1 tble spoon of fresh ground black pepper
2 tble spoon of chiken stock
Season the chicken breast and set aside for at least one hour. After, broil or grill the chicken until it is cooked and tender. Set aside until it gets cold.
Chop the onions, the lettuce and the colured peppers and also set aside.
In a small bowl add the ingredients for the vinagret. Wisk the ingredients until it smooth.
Chop the chicken into cubes and put into a bigger bowl, with the vegetables, the olives and the vinagret. Mix until it is well combined.
Cover the bowl with a plastic wrap and put it on the fridge for at least 2 hours or overnight.
Serve with rice or ‘tostones’ or with anything you like and enjoy!
This recipe will be enough for four servings.