Grilled chicken salad.
When the heat kicks in and there’s little time to cook, this grilled chicken salad becomes my salvation.
It’s one of those recipes I make often, especially when there’s a bit of roast chicken or grilled chicken leftover from the day before. Just add a few fresh ingredients and lunch is ready: quick, light, and full of flavor.
I like to serve it cold, with a splash of lemon and some fresh mint leaves from the garden. I even take it with me to the beach, sealed in an airtight container, and it’s always a hit. It’s a simple recipe, but it has that extra something that makes it special.
I don’t promise it will change your life… but it will surely change your lunch. Few ingredients, no hassle, and lots of satisfaction.
Come on, we light up the grill for just a few minutes!
You might be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz chicken breast
- 7 oz Iceberg lettuce
- 20 cherry tomatoes
- 1.75 oz black olives (pitted)
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper (optional)
- Half lemon (squeezed)
- A few leaves mint (fresh)
Tools
- Grill
- Bowl
Steps
Heat a grill or a non-stick pan with a drizzle of oil. Place the chicken breasts and cook them for about 5-6 minutes per side until they are nicely browned and cooked through. Once ready, let them cool slightly, then shred them with your hands or with two forks.
Wash the iceberg lettuce and cut it into strips. Also wash the cherry tomatoes and cut them in half.
In a large bowl or directly on plates, combine the lettuce, shredded chicken, cherry tomatoes, and black olives.
Add a drizzle of extra virgin olive oil, season with salt and pepper, and finish with a few drops of lemon juice. Mix well to distribute the dressing.
Our Grilled Chicken Salad is ready. Decorate with a few mint leaves for an added touch of freshness.
Enjoy your meal!
Storage and advice…
Store in the fridge, covered with foil, plastic wrap, or in a container with a lid.
Consume immediately, at most the day after.
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