Grilled Chicken Salad2017-08-25
- Servings : 6
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 2 lemons
- 11⁄2 tbsps fresh oregano, chopped
- 11⁄2 tbsps olive oil
- 2 tsps garlic, finely chopped
- 4 chicken breasts
- cooking spray
- 3⁄4 tsp coarse salt, divided
- 1⁄2 tsp freshly ground black pepper, divided
- 200g mixed lettuce
- 1⁄2 cucumber, sliced
- 1 avocado, sliced
- 12 cherry tomatoes, halved
- 1 onion, finely sliced
- 2 tbsps olive oil
- 11⁄2 tbsps white wine vinegar
Grate lemon rinds to equal 2 teaspoons; slice the lemons and reserve. Combine the rind, oregano, olive oil, and garlic in a large bowl. Add the chicken; toss to coat.
Heat a grill pan over medium-high. Coat the pan with cooking spray. Sprinkle the chicken with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Add the chicken to the pan and cook for 5 minutes on each side or until cooked through. Add the lemon slices to the pan and cook 4 minutes. Remove the chicken and lemons from pan. Cut chicken into slices.
Combine remaining salt and pepper, olive oil, and vinegar in a large bowl. Place all salad ingredients into individual bowls. Add the chicken and lemon slices and drizzle over the dressing. Serve with toasted ciabatta.