Dice boiled chicken fillet and tomato; add grated cheese, tinned corn and finely cut greens.

Mix mustard, vinegar and olive oil, stir it and dress the salad.

Cut sweet (Bulgarian) pepper along in 2 parts.

Put the salad in the halves of the sweet (Bulgarian) pepper, sprinkle it with sippets made of white bread, fried in butter with garlic. Decorate with greens.