Salad with Chicken Breast
Rinse lettuce leaves, trim, spin dry and cut into strips.
Rinse tomatoes, trim, cut in half, remove seeds and cut into cubes.
Drain beans in a colander, rinse with cold water and drain.
Season chicken with salt and pepper. Heat 1 tablespoon oil in a pan and fry chicken on each side for about 5 minutes. Remove chicken from the pan, let cool and cut into cubes.
Mix vinegar in a bowl with lemon juice and remaining olive oil and season with salt and pepper. Mix lettuce, tomatoes and beans in a bowl, drizzle with vinaigrette, mix and cover with chicken. Serve on a plate with tortilla chips.