- STEP 1
Slice the chicken into strips and season with salt and pepper. Add the olive oil to a large non-stick frying pan and place over a high heat. Cook the chicken pieces until lightly browned and cooked through. Transfer to a plate.
- STEP 2
Cook the pepper and sunflower seeds until the pepper is lightly charred and soft, and the seeds roasted.
- STEP 3
Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on four plates.
- STEP 4
Scatter the chicken on top of the salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.