Salad greens with chicken breast, cherry tomatoes, and cucumber

Serves 2
150g baby spinach leaves
80g baby arugula leaves
100g butterhead lettuce hand-torn
100g radicchio (chicory) hand-torn
200g boneless chicken breast (fillet)
2 green onions, finely chopped
1 small cucumber sliced
20 cherry tomatoes cut in halves
80 g sweet & chili dip
2 tbsp olive oil
For the dressing:
120 ml olive oil
30 ml freshly squeezed lime juice
3 tbsp Orange & Lemon Kalamata Papadimitriou white balsamic cream
Salt
Freshly ground pepper

On a cutting board, use a sharp knife to cut the chicken breast fillet into thin strips. Rub the strips’ surface with salt and freshly ground pepper. Heat the 2 tbsp of olive oil in a nonstick frying pan. Turn heat to high. Sauté chicken strips for 4-5 minutes by turning them over often until there are a uniform golden brown. Finish with the sweet & chili dip. Sauté for 1 minute. Turn heat off. Transfer chicken strips to a plate. To make the dressing, add the 90 ml olive oil, lime juice, orange & lemon white balsamic cream, salt, and freshly ground pepper into a blender or food processor. Blend or pulse until you have a thick, creamy dressing. Place your hand-torn baby spinach and arugula, butterhead lettuce, radicchio, green onions, cherry tomatoes, cucumber slices, and chicken fillet strips in a large salad bowl. Drizzle the salad with the dressing. Toss thoroughly but gently. Serve.