Salad with Chicken, Roasted Pepper, and Cheese Balls

Boneless skinless chicken thigh, Bell pepper, Olive oil, Salt, Paprika, Garlic powder, Black pepper, Cherry tomatoes, Iceberg lettuce, Romaine lettuce, Arugula, Pumpkin seeds, Olive oil, Brynza, Hard cheese, Mayonnaise, Parsley, Garlic, Mayonnaise, Soy sauce, Orange juice, Garlic, Black pepper

Slice: 12 min. Mix: 10 min. Bake in the oven: 30 min. Chill in the refrigerator: 15 min.

Place boneless skinless chicken thigh (600 g) in a baking dish, add part of the olive oil (15 g), paprika (3 g), garlic powder (3 g), salt (5 g), and black pepper (2 g), then mix well. Put bell pepper (240 g) nearby or into a separate dish. Bake at 200°C for about 25 to 30 minutes until the chicken is fully cooked and the pepper is soft with lightly charred edges. Let the chicken cool slightly and cut it into large pieces, then peel and slice the pepper into strips.

For the cheese balls, grate hard cheese (80 g) and mix it with brynza (120 g), mayonnaise (15 g), parsley (5 g), and garlic (3 g). Chill the mixture for 15 minutes, then shape it into small firm balls.

For the sauce, mix mayonnaise (60 g), sugar-free soy sauce (30 g), orange juice (20 g), garlic (3 g), and black pepper (1 g) until smooth.

Arrange iceberg lettuce (120 g), romaine lettuce (60 g), and arugula (40 g) on a large plate, drizzle with the remaining olive oil (15 g), and toss lightly. Add cherry tomatoes (150 g), the roasted pepper, pumpkin seeds (40 g), the chicken pieces, and the cheese balls, then spoon over the sauce and serve at once.