Chicken salad with ?rucola?
Second

Ingredients for 4 persons

400g. chicken breast
rucola, 3 bunches
1 lemon
balsamic vinegar
extra virgin olive oil
salt
black pepper

Cook the chicken breast slices on a very hot plate after having abundantly salted and peppered them with fresh black pepper. Cut the slice into strips and then into small pieces. Dress with the extra virgin olive oil and the lemon squeezed. Wash well the ?rucola? and cut off the ending and tougher part keeping only the leaf;  drip well and put the leaves in the bottom of each dish. Dress the ?rucola? with a pinch of salt and some drops of olive oil . Lay down the chicken pieces in the middle of the dish and flavour it with some drops of balsamic vinegar!

Curiosity
The chicken breast slices can be obtain from the ?book like? opening of an entire chicken breast and in this way they are of a better quality with respect to those sold already cut. It is advisable to explain to the butcher for which purpose you need them, so he can prepare the meat in the best way.
The ?rucola? (Eruca Sativa o Vesicaria) is a plant used for cooking purpose since ancient Rome and in these last years it is living a successful period and it is often present on italian tables. Rich in C vitamin, in the past it was used to fight against scorbutus. Owing to its peculiar acrid and hot taste, ?rucola? can be replaced in this recipe only with a salad with a comparable strong flavour; it is possibile to try with fresh chicory equally acrid but not hot.