Warm Chicken Salad with Bell Peppers

Ingredients

Potatoes 200 g

Red bell pepper 1/2 pc

Green bell pepper 1/2 pc

Cucumber 1 pc

Chicken (fillet) 300 g

Vegetable oil 2 tbsp

Ground black pepper 1 tbsp

Olive oil 1 cup

Peel the potatoes, cut into boats, and cook in boiling salted water until tender. Drain, place the potatoes on paper towels, and let them dry.

Wash the peppers, core them, and cut them into strips. Wash the cucumber and cut them into slices.

Cut the fillet into strips and season with salt and pepper. Fry in a frying pan in hot oil, turning occasionally, for 6 minutes, and transfer to a salad bowl. Add the potatoes and vegetables, season with the remaining black pepper and olive oil, stir, and serve immediately.

Enjoy!