Grilled chicken salad
Indulge in the savory flavors of grilled chicken combined with fresh, crisp vegetables in this delightful salad. Perfect for a light and satisfying meal.
Ingredients:
- 450g boneless, skinless chicken breasts
- 3/4 teaspoon kosher salt, divided, plus more for salad
- 1 tablespoon olive oil, plus more for salad
- 1/4 cup aioli or 1/4 cup mayo + 1 small garlic clove, grated
- Zest and juice of 1 lemon, plus more for salad
- Your favorite greens and fresh herbs, for salad
Instructions:
- Dry the chicken breasts by patting them; coat them with 1/4 teaspoon of salt and sufficient olive oil for a slippery surface (approximately 1 tablespoon).
- Heat up the grill to medium-high temperature (or place a grill pan on the stove over medium-high heat). Grease the grill grates (or the pan). Grill the chicken, flipping it once, until fully cooked and darkly seared with grill marks, which should take about 4 to 5 minutes on each side. Let it rest for 5 minutes.
- While the chicken is resting, combine aioli (if preferred) or garlicky mayo in a large bowl; blend in the remaining 1/2 teaspoon of salt and the lemon's zest and juice.
- Slice the chicken into pieces that are around 3/4-inch thick; shred each piece into two or three chunky sections using two forks. Add the chicken and any accumulated juices to the aioli dressing. Mix well to coat. Serve over greens tossed with lemon, olive oil, and salt.
- Other serving suggestions: If not using in a salad, sandwich the chicken between slices of toasted bread or a soft, seeded bun. Alternatively, enjoy it as is, with or without chopped fresh herbs sprinkled on top.
Summary:
- Calories: 1089 kcal
- Fat: 70 g
- Protein: 103 g
- Carbs: 8 g
- Potassium: 1665 mg
- Magnesium: 137 mg