Grilled chicken salad, a healthy, light, and tasty one-dish meal, perfect for a quick everyday lunch at home or in the office. But why not? Perfect to take to the beach or mountains too.
A simple and tasty recipe, best enjoyed cold, ideal during the hot summer days when cooking is the last thing you want to do. With lemon slices cooked in a water and sugar syrup, making this recipe even fresher and more unique.
A different way to enjoy chicken breast, usually not favored by me, Giorgia, and Francesca because it’s particularly dry. This salad can also be prepared in advance because it’s even better the next day. And now, let’s go to the kitchen together, because the grilled chicken salad will be ready in a click!
If you’re interested in other fresh and light salad recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 5People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 152.46 (Kcal)
- Carbohydrates 15.99 (g) of which sugars 14.23 (g)
- Proteins 9.40 (g)
- Fat 6.40 (g) of which saturated 1.07 (g)of which unsaturated 1.23 (g)
- Fibers 1.19 (g)
- Sodium 692.49 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz chicken breast
- herbs (to taste)
- 1 red spring onion
- 1 lemon
- 0.21 cup water
- 0.25 cup sugar
- 1.76 oz black olives
- salad (to taste)
- extra virgin olive oil (to taste)
- balsamic vinegar (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Bowl
- Cutting Board
- Knife
- Small Pot
- Pan non-stick grill
Steps
First, cut the chicken breast into pieces about 3/4 inch thick. Then, heat a non-stick grill pan and, when it’s hot, place the pieces of chicken on it. Brown them on medium heat on both sides for 3 to 4 minutes, seasoning with herbs to your liking.
Once they are well cooked, set them aside. Wash a lemon thoroughly and dry it with a paper towel. Then cut it into slices that are not too thin. Next, put water and sugar in a small pot and bring it to a boil. Then add the lemon slices, cook them for 5 minutes, and drain.
Now clean a red spring onion and slice it thinly. Assemble the salad now. Put some salad in a bowl, add the grilled chicken, lemon slices, olives, and spring onion.
Adjust with salt and pepper and dress with olive oil and balsamic vinegar. Mix and serve at the table.
Storage and Tips for Grilled Chicken Salad
This one-dish meal can be prepared in advance and stored in the refrigerator in a container with a lid for 1 or 2 days.
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FAQ Questions and Answers for Grilled Chicken Salad
What can I substitute the chicken with?
Instead of chicken, you can use cannellini beans, tofu, or another type of meat, like turkey.
