Green Salad with Chicken Breast

Name: Green Salad with Chicken Breast
Ingredients: Ingredients for 2 people: 1 sliced chicken breast; 1 green salad; celery (1 stalk); 1/2 lemon; 2 teaspoons of mayonnaise (can be increased to taste); garlic (I added a little powder); olive oil; salt; pepper.

Appetizers - Green Salad with Chicken Breast by Vladelina O. - Recipia

To prepare a delicious grilled chicken salad, we start by grilling the chicken breast. Make sure the grill is well heated and the chicken is turned two or three times to cook evenly. This process not only helps in optimal cooking of the chicken but also gives it a wonderful smoky flavor. Once the chicken breast is fully cooked, remove it from the grill, season it with salt and pepper to taste, and let it cool. It is important for the chicken to reach a pleasant temperature, whether at room temperature or slightly warm. Meanwhile, we take care of the fresh vegetables. We start with the lettuce, which we wash very well to remove any impurities. After washing the lettuce, we put it in a salad spinner to dry it well, so that the lettuce remains crisp and does not dilute our dish. We cut it into smaller pieces for easier mixing with the other ingredients. Next, we peel the celery stalk of the tough fibers using a potato peeler. Then, we cut the celery into small cubes, making sure to use the central part, the heart, which is very tender and full of flavor. If you have root celery on hand, you can substitute it with a tablespoon of grated celery, which will add extra flavor to the salad. Once the chicken breast has cooled sufficiently, we slice it into thin strips. In a separate bowl, emulsify the mayonnaise with olive oil, lemon juice, garlic powder, salt, and pepper, adjusting the seasonings to personal taste. This mayonnaise will add a pleasant creaminess to the salad, binding all the ingredients together. After mixing the mayonnaise with the sliced chicken, add the celery, the washed lettuce, chopped fresh parsley, and dill if you have it. Season again to taste and mix well. To add an attractive appearance to the dish, you can decorate the salad with slices of boiled egg, but I chose to use sliced cherry tomatoes and green olives. The latter adds a splash of color and a pleasant taste contrast, resulting in a salad that is not only tasty but also appetizing. Serve it cold, as an appetizer or as a light main dish, perfect for hot summer days!