Quick Grilled Chicken Salad with August Greens
A refreshing and high-protein salad featuring quickly pan-grilled chicken breast over a bed of seasonal August greens and vegetables, dressed simply with olive oil and vinegar.
Ingredients
- Chicken breast180 g
- Cucumber70 g
- Bell pepper (any color)50 g
- Cherry tomatoes70 g
- Bell pepper (any color)50 g
- Olive oil20 ml
- Red wine vinegar10 ml
- Dried oregano1 g
- Salt2 g
- Black pepper1 g
- Mixed salad greens (locally available)100 g
Instructions
- 1Step 1
Pat the chicken breast dry and season generously with salt, pepper, and oregano.
- 2Step 2
Heat a grill pan or skillet over medium-high heat.
- 3Step 3
Add a splash of olive oil (about 5ml) to the hot pan.
- 4Step 4
Sear the chicken breast for 3-4 minutes per side, or until cooked through and no longer pink inside. Let rest for 2 minutes.
- 5Step 5
While the chicken rests, prepare the salad. Wash and chop the cucumber, bell pepper, and cherry tomatoes.
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