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By Chef Chandan Prajapati

Grilled Chicken Salad

INGREDIENTS

Chicken Breast Boneless - 1

Salt - a pinch

Black Pepper Powder - a pinch

Red Bell pepper  - 1

Yellow Bell pepper - 1

Cherry Tomatoes - 4

Romaine Lettuce - 2-3 leaves

Green Olives - 2

Black Olives - 2

Sun-dried Tomatoes - 2 pieces 

DRESSING

Salad Oil or Olive Oil - 1 tbsp

Lemon Juice - 1 tsp

Salt - a pinch

Black Pepper Powder - a pinch

METHOD

1. Marinate the chicken breast boneless with salt and black pepper powder. Heat some oil in a pan. Grill the chicken breast on both sides till the chicken is cooked. Place the chicken aside. Once the chicken is cool cut it into stripes and keep in the fridge.

2. Cut the bell peppers into julienne. Cut the cherry tomatoes into halves. Cut the olives into halves lengthwise. Cut the sun dried tomatoes into halves lengthwise. Break the romaine lettuce into bite size pieces with the hands.

3. Make a dressing for salad by whisking oil, lemon juice, salt and pepper together in a bowl.

4. Take the chicken out of the fridge. Mix with bell peppers, cherry tomatoes, sun dried tomatoes, olives and lettuce. Drizzle the dressing on the salad and serve cold.

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