Grilled Chicken Salad with Honey-Lemon Dressing and Toast

Chicken Breast Salad with Toast

Ingredients

• 250 grams chicken breast fillet
• 1 teaspoon chicken seasoning rub
• 1 teaspoon oregano
• 100 grams lettuce, torn into pieces
• 1 tomato, diced and seeds removed
• 1 cucumber, thinly sliced
• 1 carrot, finely shredded
• 100 grams pineapple, diced
• 2 slices whole wheat bread, cut into triangles
• Unsalted butter, as needed

Dressing:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon lime or lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 garlic clove, finely minced

Instructions

1. Marinate the Chicken:
   Begin by marinating the chicken breast fillet. Rub the chicken with the chicken seasoning and oregano, ensuring it’s evenly coated. Let it marinate for at least 30 minutes to allow the flavors to infuse. Set aside.

2. Prepare the Dressing:
   In a medium-sized bowl, combine the extra virgin olive oil, apple cider vinegar, honey, lime or lemon juice, salt, ground black pepper, and minced garlic. Whisk together until the ingredients are well combined and the dressing is smooth. Taste and adjust seasoning as necessary to ensure a balanced flavor. Set aside.

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3. Prepare the Vegetables:
   Thoroughly wash all the vegetables. Tear the lettuce into bite-sized pieces and place in a large salad bowl. Add the diced tomato, sliced cucumber, shredded carrot, and diced pineapple to the bowl. Mix well to combine. Set aside.

4. Toast the Bread:
   Heat a small amount of unsalted butter in a non-stick skillet over medium heat. Add the whole wheat bread triangles and toast until golden brown and crispy on both sides. Remove from the skillet and set aside.

5. Grill the Chicken:
   Using the same skillet, add a bit more unsalted butter and heat over medium-high heat. Add the marinated chicken breast fillet to the skillet. Grill the chicken for about 3-5 minutes on each side, or until it is cooked through and the outside is nicely browned. Be careful not to overcook the chicken, as it can become dry and tough. Once cooked, remove from the skillet and let it rest for a few minutes.

6. Assemble the Salad:
   Cut the grilled chicken into bite-sized pieces. Add the chicken to the bowl of mixed vegetables. Pour the prepared dressing over the salad and gently toss to ensure everything is well coated.

7. Serve:
   Arrange the toasted bread triangles around the edges of the salad or on a separate plate. Serve the Chicken Breast Salad with Toast immediately. Enjoy your fresh, flavorful, and nutritious meal!

This delightful Chicken Breast Salad with Toast is not only vibrant and healthy but also packed with a variety of textures and flavors. The juicy, tender grilled chicken pairs perfectly with the fresh vegetables and tangy, sweet dressing, while the toasted whole wheat bread adds a satisfying crunch. Perfect for a light lunch or dinner, this salad is sure to become a favorite in your household. Enjoy!