Warm Chicken and Vegetable Salad

Slice the boneless skinless chicken thigh (300 g) into broad strips and season it with paprika (1 g), table salt (2 g), and black pepper (0.5 g). Cut the onion (50 g) into large petals, slice the bell pepper (120 g) into strips or triangles, and finely chop the cilantro (15 g). For the sauce, mix the water (22.5 g), apple cider vinegar (5 g), garlic (3 g), a little salt, and a pinch of paprika until smooth.

Heat half of the olive oil (15 g) in a skillet and quickly sear the chicken over medium heat for 5 to 7 minutes until lightly browned and cooked through. Transfer it to a plate. In the same skillet add the remaining olive oil (15 g) and the onion, then cook for about 2 minutes. Add the bell pepper and cook for another 2 to 3 minutes so the vegetables stay slightly crisp.

Return the chicken to the skillet, pour in the prepared sauce, and warm everything together for 1 to 2 minutes while stirring continuously. Remove from the heat, fold in the cilantro, and sprinkle with sesame seeds (3 g). Serve at once while the salad is still warm and the vegetables keep their texture.