2. Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness. Put the chicken inside the bag and seal it, forcing out the air. Turn the bag several times to coat the filet. Marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.

3. Ten minutes before eating, scatter the salad greens on a dinner plate. Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan (preferably non-stick). Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.

4. Brown chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes. Transfer the filet to a clean cutting board and let rest for several minutes. Add 1/2 cup water to the pan and cook a minute or two longer, stirring.

5. Slice the chicken on an angle into strips and place in the center of the greens. Drizzle the pan juices on the meat and scatter the pepper strips on top.