Grilled Chicken Salad

Ingredients

• 200g Chicken breast
• 100g Mixed greens
• 50g Cherry tomatoes
• 50g Cucumber
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• Pinch Salt and pepper

Preparation

1. 1

   Pat the chicken breast dry with paper towels to ensure better searing and seasoning adhesion.

2. 2

   Season both sides of the chicken generously with salt, pepper, and half of the olive oil. Optional: add garlic powder or paprika for extra flavor.

3. 3

   Let the chicken rest at room temperature for 10–15 minutes to allow even cooking.

4. 4

   Preheat a grill pan or outdoor grill over medium-high heat until hot (light smoke or sizzling water drop test).

5. 5

   Lightly oil the grill surface to prevent sticking, then place the chicken breast on it.

6. 6

   Grill the chicken for 6–7 minutes on the first side without moving it to develop a good sear.

7. 7

   Flip the chicken and cook for another 6–7 minutes, or until the internal temperature reaches 74–75°C.

8. 8

   Remove the chicken from heat and let it rest for at least 5 minutes to retain juices before slicing.

9. 9

   While the chicken rests, wash and thoroughly dry the mixed greens, then place them in a large serving bowl or plate.

10. 10

    Slice cherry tomatoes in halves and cucumber into thin rounds or half-moons, then distribute evenly over the greens.

11. 11

    Slice the rested chicken into even strips and arrange on top of the salad.

12. 12

    In a small bowl, whisk olive oil and lemon juice together to emulsify, then drizzle over the salad evenly.

13. 13

    Adjust seasoning with additional salt and pepper if needed and serve immediately for best freshness and texture.