First of all peel the onion, cut it into thin slices and brown it in a non-stick pan with very little oil, salt and pepper, then let it cool.
In the meantime, wash the lemon well, cut into slices (about 1/2 cm), then blanch the slices for a couple of minutes, finally drain and sauté them in a pan with the sugar to make them slightly caramelize.
Once ready, let them cool on a sheet of parchment paper, separate from each other.
Aside, roast the chicken in a very hot non-stick pan (you can also use a grill pan), cooking it well from both sides (times will vary according to the thickness of the slices: if they are very thin, it will take a couple of minutes per side), then cut it into strips and let this cool too.
When all the elements are ready, put them in a bowl: chicken, lemon, rocket and celery well washed, pitted olives and onion.
Season with salt, pepper and lemon and mix.
This recipe has already been read 23 times!