Recipe from Winiary.

For 2 servings:

- chicken breasts: 2 small or 1 big (250-300 g)
- mayonnaise: 2 tbsp
- lettuce (iceberg): 6 leaves
- peach in can: 3 halves
- shallot or young onion: 1
- chives: 1 tbsp
- red pepper: 1 medium
- fresh mint: 1 tbsp
- olive oil (for frying): 2 tbsp
- salt, pepper

1. If chicken breast is big then cut it into 2 thinner pieces.
2. Spice the chicken with salt and pepper then fry on both sides until golden.
3. Cut the chicken into short thin slices.
4. Shred the lettuce.
5. Chop the mint and add half of it to the lettuce.
6. Chop the onion (into slices), chives and pepper and add it to the lettuce.
7. Cut the peaches into 1 cm cubes and add to the lettuce.
8. Add chicken.
9. Prepare sauce: mix the mayonnaise with 2 tbsp of peach syrup (from the can) and with the rest of the mint. Then mix it with the salad.