The summer chicken salad is made with grilled chicken breast and fresh, crunchy vegetables to flavor this fresh and summer dish.
If you like summer dishes, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 297.90 (Kcal)
- Carbohydrates 9.61 (g) of which sugars 4.43 (g)
- Proteins 29.46 (g)
- Fat 16.88 (g) of which saturated 5.42 (g)of which unsaturated 2.55 (g)
- Fibers 3.02 (g)
- Sodium 1,030.47 (mg)
Indicative values for a portion of 250 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 for 2 people
- 7 oz curly lettuce
- 1 carrot
- 1 stalk celery
- 7 oz chicken breast
- 1 slice cheese (provolone, feta, parmesan, caciocavallo, emmental)
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Grill pan
- 1 Knife
- 1 Cutting board
- 1 Peeler
Procedure
There are various ways to make the summer chicken salad. In this recipe, we see how to prepare it with grilled chicken, but you can also make boiled chicken salad.
For a good salad, I recommend washing the lettuce in plenty of cold water, and if you have time, let it rest for 2-3 hours in the refrigerator immersed in water. With this trick, you’ll have a very fresh and crunchy salad, almost as if just picked.
After the lettuce is clean and washed, you can cut it into strips and put it in a large bowl. Continue preparing by using the peeler to remove the outer part of the carrot and the fibrous part of the celery so you can cut them into strips and thin slices.
Once cut, add the celery and carrot to the salad and set aside to focus on cooking the chicken.
After the vegetables, it’s time to focus on the chicken. If it’s whole, cut it into thick slices to cook on the hot grill.
For optimal cooking, let the chicken sizzle for 4-5 minutes on each side. When the breast is still warm, place it on the cutting board and cut it into strips to add to the rest of the prepared salad.
If the chicken is not fully cooked after cutting, finish cooking it on the grill. Never serve raw chicken.
After cooking the chicken, we just need to complete the chicken salad by adding the grilled chicken breast to the bowl with the vegetables.
Finish the dish with the cheese cut into strips, season with a drizzle of oil, and adjust the salt according to your taste.
Your chicken salad is ready!
Plating Tips:
Plate the chicken salad simply, distributing the ingredients evenly. If you want to add an acidic note to this recipe, you can replace the oil and dress your salad with a tasty mint yogurt sauce.
Wine Pairing for Chicken Salad:
To serve the chicken salad, I suggest a robust and structured wine such as a Vermentino di Gallura. Alternatively, you can serve it with an excellent fresh double malt beer.
