Tasty chicken salad, how to make it? Here is a summer recipe with chicken breast, delicious! In my house chicken breast is generally a type of meat not very appreciated. Its flavor and its slightly dry texture make it not very appealing, unless I prepare really tasty recipes that solve the problem of How to cook chicken.
In summer, for example, I make salads with chicken breast such as Chicken salad with vegetables and I must say that in this way the meat becomes much tastier. A few days ago I made a really tasty light chicken salad: I combined chicken grilled on a cast-iron grill, mixed vegetables, avocado and enriched everything with a Greek yogurt sauce to soften it, making the final recipe a light summer main dish that was, at the same time, delicious!
If you want to make this chicken and vegetable salad too, follow me in the kitchen — I’m sure you’ll love it. But first, take a look at our collection of quick summer recipes, and if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)!
Looking for other ideas for summer chicken salads? Take a look at:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb 12 oz chicken breast (sliced)
- to taste extra virgin olive oil
- to taste black pepper
- to taste salt
- to taste parsley
- to taste white wine vinegar
- 1 avocado (ripe)
- mixed salad greens
- 2 cups cherry tomatoes
- 1/3 cup Greek yogurt
- to taste lemon juice
- to taste chives
Tools
- 1 Grill cast iron
- 1 Bowl
Steps
Heat a cast-iron grill or a regular heavy-bottomed pan and cook the sliced chicken breast on both sides, turning it occasionally. Place it on a cutting board and cut it into pieces, collect it in a bowl, season with salt, pepper, parsley, oil and white wine vinegar, mix and set aside.
Cut an avocado in half, remove the pit, scoop out the flesh and cut it into cubes. Season with salt, oil, parsley and lemon juice.
Rinse the cherry tomatoes and cut them into quarters. Prepare the sauce by mixing together the yogurt, a pinch of salt, chives, extra virgin olive oil and lemon juice.
Assemble the salad by alternating the chicken, avocado, mixed greens (I chose baby lettuce and arugula), cherry tomatoes and the yogurt sauce. Bring to the table and serve — I recommend eating the salad right away and not letting it sit, so the vegetables don’t soften and lose their freshness.
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