Grilled Chicken Salad Recipe
Looking for a healthy light meal choice. This plate is packed with nutrition and appealing colors.
Makes 4 servings
4 smallish boneless, skinless chicken breasts
1 Tablespoon olive oil for frying
1/2 teaspoon salt & 1/2 teaspoon pepper
2 Tablespoons olive oil(for grilling)
4-6 strips bacon, cut into pieces and cooked
3/4 cup olive oil
1 Tablespoon honey
1 1/2 teaspoons mustard powder
1/4 cup white vinegar
1 Tablespoon lemon juice
1 garlic clove minced
1 teaspoon salt
1 teaspoon pepper
8 cups mixed greens
8-12 Campari tomatoes, cut into quarters
1/4 small red onion chopped
2 avocados, peeled and cut into pieces
100g feta or blue cheese cheese, crumbled
Heat the olive oil in a large skillet over medium heat.
Add the chicken breasts, lightly season with salt and pepper and cook 3-5 minutes on each side until the chicken is cooked through and no pink remains. Shut off and set aside.
Preheat your indoor or outdoor grill to medium high. Brush the cooked chicken with the olive oil. Brush a little oil on the grill. Grill each side for 3-4 minutes. Remove to a plate.
*Note: If you do not want to grill the chicken afterwards you can omit this step.
Meanwhile, cut the bacon into pieces about 3/4 inch wide and cook in a frying pan until crispy. Remove the cooked bacon to a plate lined with paper towels.
Put all the ingredients into a blender and turn on.
Whiz until combined.
Slice each chicken breast into sections.
Divide and arrange the greens, tomatoes,red onion, avocado, crumbled cheese, bacon pieces and chicken on each plate.
Drizzle a little salad dressing on each and serve.