Always tailor the chicken breast hence it will be cooked evenly.
I always cut the breast to 1 cm thick escaloppe.
Chicken breast cut to 1 cm thick pieces
Rocket or maché leaves
French vinaigrette dressing
I use raw beetroot. It gives the crunchiness to the salad.
I toss with the salad leaves only in the last minute to avoid making the salad red by beetroot.