4826 Grilled-Chicken-Salad

Grilled Chicken Salad

Grilled Chicken Salad

This quick and easy-to-make grilled chicken salad is sure to satisfy your taste buds.



Ingredients:



Boneless Chicken Breasts- 2 nos.

Finely-Chopped Garlic- 3 tsp

Olive Oil- 3 tsp

Balsemic Vinegar- 3 tsp

Freshly-Ground Black Pepper Powder- As required

Fresh Rosemary Sprigs- 2 to 3 nos.

Fresh Thyme- 2 to 3 nos.

Basil Leaves- 3 to 4 nos.

Button Mushrooms Cut into Halves- 8 to 10 nos.

Red, Yellow, & Green Bell Peppers (Diced into Cubes)- 1 ½ cup

Lettuce Leaves (Torn into Bite-Sized Pieces)- 2 to 3 nos.



For the Dressing:



Balsamic Vinegar- 1 tbsp

Olive Oil- 2 tbsp

Freshly-Ground Black Pepper Powder- As per taste

Salt- To taste



Method:



• Marinate the chicken breasts with salt, 1 tsp garlic, 1 tsp olive oil, 1 tsp balsamic vinegar, freshly-ground pepper, rosemary, and thyme, and keep aside for 10 to 15 minutes.



• Mix mushrooms, bell peppers, freshly-ground pepper powder, salt, remaining garlic, and balsamic vinegar together and keep aside for 5 to 10 minutes.



• Heat a non-stick grill pan. Add 1 tsp of oil and grill the marinated chicken till it's cooked evenly on both sides. Cut it into thick pieces and keep aside.



• Heat 1 tsp of oil in a separate pan and sauté the marinated vegetables for a few seconds.



• Whisk balsamic vinegar, olive oil, salt, and pepper powder in a bowl together to make a nice homogenous dressing.



• Add the sautéed vegetables in a salad bowl. Add lettuce and the crushed basil leaves and toss well.



• Finally pour the dressing into the salad bowl and give it a quick toss.



• To serve, place the sliced grilled chicken and veggies on a plate. Drizzle some dressing and serve immediately.


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