Tenderize the chicken until thin and sprinkle it with salt, black pepper and the juice of half a lemon. Allow to stand for 10 minutes and bake it in a pan with little oil or on a grill. Meanwhile clean all the vegetables.
Distribute into 2 large plates. Add boiled egg quarters, the prepared chicken - chopped if necessary, and top the salad with a little lemon juice and olive oil to taste.