Bistro Salad

Prepare the vegetables. Dice the peppers, tomatoes and cucumbers and cut the spring onions into rings. Mix the vegetables together. Cut the prepared chicken breasts into thin strips, place in a bowl with the Teriyaki marinade and marinate for about 1 hour. Heat 3 tbsp. of oil in a frying pan, fry the chicken strips on all sides until crispy and set aside. Cut the bread into cubes and season with salt and pepper. Add the rest of the oil to the pan, fry the bread cubes until crisp.

For the dressing: Crush the garlic, mix with the rest of the ingredients, season, and pour over the vegetables. Allow the flavour to be absorbed and serve with the salad leaves on plates. Serve garnished with croutons.