Grilled Chicken and Onion Paysanne Salad

Ingredients (Serves 2)

• 1/2 onion (about 94g), cut into 7mm rings
• 1 small potato (about 90g), cut into half-moon slices with skin on
• 2 leaves green leaf lettuce (about 48g)
• 3 cherry tomatoes (about 27g), halved
• 1 chicken breast (about 140g)
• 1 egg (about 51g)
• 1 pack Salad Club Mixed Beans (chickpeas, green peas, red kidney beans, 50g)
• Salad oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Microwave the sliced potato wrapped in a dry paper towel and loosely in plastic wrap (600W) for about 4 minutes.
2. Rinse and tear the lettuce into bite-sized pieces. Halve the cherry tomatoes.
3. In a heated pan with oil, grill the onion rings and chicken breast until browned and cooked through. Slice the chicken into 7mm strips.
4. In the same pan, fry the egg on low heat for 3–5 minutes without a lid until the yolk reaches your preferred doneness.
5. Assemble the salad: layer the lettuce, then top with potato, tomato, grilled onion, chicken, and mixed beans. Place the fried egg on top and finish with Kewpie Paysanne Dressing.

Recipe Notes

• Crack the yolk just before eating to mix its richness throughout the salad.