SALAD OF CHICKEN FILLET WITH PINEAPPLE AND CORN FOR STEEMIT'S PEOPLE

500 g chicken fillet
400 g canned pineapple
200 g of canned corn
salt and pepper to taste
lettuce leaves
2 cloves of garlic
5 tbsp. l. olive oil
1 tsp. mustard
1 tsp. honey
1 tsp. lemon juice
Chicken fillet clear of films and cut into small pieces. Heat the frying pan with olive oil and fry the fillets on medium heat until crusty, seasoning and pepper to taste, then leave to cool. Pineapple cut into small pieces.
Mix olive oil with lemon juice, mustard, honey and let through the garlic press. Mix in a bowl of chicken fillet with pineapple and corn. Lay out the dish to serve with lettuce leaves, top the salad and fields with dressing.