Grilled Chicken Breast with Salad
Juicy fillets seared on the griddle and served with a fresh, crisp salad; a light dinner in no time.
- Total
- 25 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- chicken breast1.25 lb
- lettuce1
- tomato2
- cucumber1
- red onion0.5
- green olive2 oz
- lemon0.5
- oregano1 tsp
- olive oil5 tbsp
- vinegar1 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Cut the chicken breast into thin fillets. Season with salt, black pepper, oregano, lemon juice and 1 tablespoon of olive oil, and let sit 10 minutes.
- 2
Meanwhile, wash and chop the lettuce, cut the tomato into wedges, the cucumber into slices and the red onion into thin strips.
- 3
Combine the lettuce, tomato, cucumber, red onion and green olives in a bowl.
- 4
Heat a griddle or skillet over high heat with a few drops of olive oil.
- 5
Cook the chicken fillets 3-4 minutes per side, without moving them much, until golden and cooked through.
- 6
Dress the salad with the remaining olive oil, the vinegar and salt.
- 7
Serve the freshly cooked fillets alongside the salad.
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