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Quick Healthy Chicken Salad

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This recipe is from FoodFood TV channel & has featured on Hi Tea.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Quick Healthy Chicken Salad

Main Ingredients

Boneless chicken breasts, Salt

Cuisine

Other

Course

Salads

Level Of Cooking

Easy

Ingredients

  • Boneless chicken breasts
    2
  • Salt
    to taste
  • Garlic crushed
    1 teaspoon
  • Olive oil
    3 teaspoons
  • Balsamic vinegar
    3 teaspoons
  • Crushed black peppercorns
    1 1/2 teaspoons
  • Fresh rosemary sprigs
    2-3
  • Fresh thyme sprigs
    2-3
  • Button mushrooms halved
    8-10
  • Red bell pepper cut into dices
    1/2
  • Green capsicum cut into dices
    1/2
  • Yellow bell pepper cut into dices
    1/2
  • Garlic chopped
    1 teaspoon
  • Oil
    2 teaspoons
  • Basil leaves
    3-4 + for garnishing
  • Iceberg lettuce leaves
    2-3
  • Lollorosso lettuce leaves
    2-3
  • Arugula leaves
    2-3
  • Dressing
  • Balsamic vinegar
    1 tablespoon
  • Olive oil
    3 tablespoons
  • Salt
    to taste
  • Crushed black peppercorns
    1/4 teaspoons

Method

Step 1


Marinate chicken breasts with salt, crushed garlic, 1 tsp olive oil, 1 tsp Balsamic vinegar, ½ tsp crushed peppercorns, rosemary and thyme. Mix and set aside for 10-15 minutes.

Step 2


Combine mushrooms, red pepper, capsicum, yellow pepper, ½ tsp crushed peppercorns, salt, chopped garlic, remaining Balsamic vinegar, remaining olive oil and remaining crushed peppercorns in a bowl. Mix well and set aside to marinate for 5-10 minutes.

Step 3


Heat 1 tsp oil in a non-stick grill pan. Place marinated chicken on it and grill till evenly done from both sides and chicken is cooked.

Step 4


Heat remaining oil in another non-stick pan. Add marinated vegetables and sauté well.

Step 5


To make dressing, combine Balsamic vinegar, olive oil, salt and crushed peppercorns in a bowl and mix well into a homogenous mixture.

Step 6


Transfer sautéed vegetables in a bowl. Add 3-4 torn basil leaves and toss well. Cool to room temperature. Add torn Iceberg lettuce leaves, Lollorosso leaves and arugula leaves and mix well. Add some dressing and toss well.

Step 7


Place the vegetable salad on a serving plate. Cut the grilled chicken into thick slices and place along the salad. Drizzle remaining dressing on top, garnish with some basil leaves and serve immediately.

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