Chicken Thigh Salad

Remove fat and tendons from chicken thighs and cut into bite-sized pieces.

Wash lettuce, cherry tomatoes, cucumber, and other vegetables thoroughly, then cut them into bite-sized pieces.

Heat olive oil in a pan, season the chicken thighs with salt and pepper, and cook on medium heat until golden brown on both sides and fully cooked.

Place the salad greens in a bowl and add the grilled chicken thighs on top.

Finish with your preferred dressing.