Grilled Chicken Salad (Skinless)
Ingredients:
- 1 piece chicken breast, cleaned and lightly squeezed with lemon juice
- 1 clove garlic, finely mashed
- Black pepper powder, to taste
- A pinch of salt
- Oregano and parsley, to taste
- Salad greens (5 leaves of lettuce)
- Sweet corn (3 rows lengthwise)
- Carrots, as needed
- Cherry tomatoes (5 pieces, halved)
- 2 tablespoons plain yogurt (such as Cimory)
- 1.5 tablespoons olive oil
- 1/2 lemon, juiced
Instructions:
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Prepare the chicken breast by rubbing it with garlic, black pepper, salt, oregano, and parsley. Marinate in the refrigerator for 1-2 hours.
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After marinating, grease a baking tray with olive oil. Preheat the oven and grill the chicken for 25-30 minutes at 180 degrees Celsius, using both upper and lower heat.
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Boil or steam the sweet corn and carrots until tender. Once cooked, drain and let cool for a while.
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While waiting for the chicken to cook, mix all the salad ingredients together. Stir well and adjust seasoning with lemon juice, olive oil, and salt.
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Serve the grilled chicken alongside the mixed salad. Enjoy your meal!
This refreshing Grilled Chicken Salad combines tender, marinated chicken with a crisp assortment of fresh vegetables, all tossed in a tangy yogurt and lemon dressing. Perfect for a wholesome lunch or light dinner, this recipe promises a delightful burst of flavors and textures.
