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Italian Chicken Salad

Grill.em's picture
  Boneless skinless chicken breasts 2
  Skinless boneless chicken breasts 2
  Extra virgin olive oil 1⁄4 Cup (4 tbs), divided
  Assorted greens 5 Cup (80 tbs), washed and drained
  Red onion 1 Medium, thinly sliced
  Tomatoes 2 , sliced
  Sliced black olives 1⁄2 Cup (8 tbs)
  Lemons 2 , freshly squeezed juice
  Lemon 2 , freshly squeezed juice
  Dried oregano 2 Teaspoon
  Dried basil 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Freshly ground black pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Capers 2 Tablespoon, drained
  Parmesan cheese 1 Tablespoon, freshly grated (Use Fresh)

Use high-quality Parmesan cheese and grate it yourself for best results.
Cut chicken into 1-inch strips.
O Preheat stovetop grill.
Brush grill lightly with oil and cook chicken strips over medium-high heat until done, about 5 minutes, turning as needed.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove from grill and reserve.
Divide and arrange greens on individual salad plates.
Put onions, tomatoes, olives, and chicken strips over greens.
Mix remaining oil, lemon juice, oregano, basil, garlic, salt, and pepper.
Drizzle over salads.
Sprinkle with capers and freshly grated Parmesan cheese.

Recipe Summary

Side Dish

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