Lamb’s lettuce salad with chicken

1. Preheat the oven grill position. Wrap the bell peppers in aluminum foil and bake for 20 minutes.

2. Place the chicken in the steamer and cook for 20 minutes.

3. Wash and drain the lamb’s lettuce and spinach leaves. Divide the salad among 4 plates.

4. Remove from oven, cut the bell peppers in half, remove the seeds and slice very thinly. Do the same with the chicken. Divide the slices on the salad.

5. Sprinkle with olive oil and a dash of balsamic vinegar. Salt and pepper. Serve immediately.

Photo credit: Sucré Salé