Salad Chef grilled chicken salad

Name: Salad Chef grilled chicken salad
Ingredients: 1 small chicken breast (250 g); 20 ml oil; 1 teaspoon salt; 1/2 teaspoon pepper; 2 slices of bread (60 g); 2 medium tomatoes (300 g); 180 g inner leaves from 2 heads of lettuce; 15 ml vinegar; 60 g mayonnaise

Salad - Salad Chef grilled chicken salad by Corina O. - Recipia

Salad Chef grilled chicken salad brings together grilled chicken and toasted bread, tomatoes and the inner leaves of lettuce, with the mayonnaise added only when serving. I like it best with the bread still firm and the vinegar coming through clearly in the bowl; I keep the cubes small, but big enough to stand out among the leaves. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. About 420 kcal and 28 g protein per serving.

Ingredients

1 small chicken breast (250 g)
20 ml oil
1 teaspoon salt
1/2 teaspoon pepper
2 slices of bread (60 g)
2 medium tomatoes (300 g)
180 g inner leaves from 2 heads of lettuce
15 ml vinegar
60 g mayonnaise

Preparation

1. I remove any bones left in the chicken breast, pat it dry with paper towels and coat it with 10 ml of oil. I season it with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 2. I grill the chicken breast for 20 minutes, turning it halfway through. The meat should be white all the way through the center. 3. I brush the bread slices with 5 ml of oil, sprinkle them with 1/4 teaspoon of salt and grill them for 4 minutes, turning them once. I leave them to cool. 4. I let the chicken rest for 10 minutes. 5. I fit the small-dicing attachment to the Salad Chef Smart. I dice the tomatoes, the inner leaves of the lettuces, the chicken and the toasted bread, one at a time. 6. I toss everything together in the same bowl with 5 ml of oil, the vinegar and 1/4 teaspoon of pepper. I add the mayonnaise when I serve the salad.

Notes

I serve it for lunch, without any other side. If I make it ahead, I keep the cooked chicken in the fridge for no more than 3 days and store the leaves, bread and mayonnaise separately so the bread doesn't go soggy. For a gluten-free version, I replace the bread with 60 g of gluten-free bread; the mayonnaise may contain egg. Firm tomatoes release less juice when diced than very soft ones. A thick chicken breast needs longer on the grill than a thin one. I stay by the bread and turn it when brown spots start to appear, since thin slices toast quickly. The Salad Chef Smart attachment cuts small cubes; I place the leaves in without packing them down so they don't get crushed.