Recipe Instructions:
Ingredients
2 cups romaine lettuce leaves
1 chicken breast (175 grams)
1/4 cup red onions
1/4 cup baby tomatoes
1/4 cup english cucumber
1 avocado sliced
1/4 cup grapes halved
For lemon herb salad dressing
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp honey
1/2 tsp dried oregano
1 tsp garlic minced
1 tsp chili sauce (or red pepper flakes)
1/2 tsp black pepper powder
salt to taste
1 tbsp water
Instructions
In a small mixing bowl, whisk together olive oil, lemon juice, honey, oregano, garlic, chili sauce, black pepper powder, salt, water and black pepper powder. Set it aside.
In a large mixing bowl, combine lettuce leaves, red onions, cherry tomatoes, cucumber, avocado, and grapes.
Thinly slice the grilled chicken and add it to the salad.
Pour the dressing over the salad and toss it. Taste & adjust the seasoning.
Serve immediately.
Notes
Grill the chicken in advance to save time. Or use the leftover grilled chicken to make the salad. You can store the grilled chicken in the refrigerator. Stays good for 2 days. Or store it in the freezer for longer shelf life.
You can grill the chicken either in a grill pan or outside grill or in an oven.
It is important to give the grilled chicken a resting time of 5 minutes before slicing it.
Thinly slice the grilled chicken and add it to the salad.
You can cut all the veggies in advance for meal prep and store them in an airtight container in the refrigerator. It stays good for a week.
For making grilled chicken - Marinate the chicken for at least an hour.
Make sure the grill pan is very hot when you place the marinated chicken on it. It will seal the outer surface of the chicken making it crispy outside and moist and juicy inside.
Once the chicken is grilled remove it to a plate. Give it a resting time of 5 minutes before slicing it. It will ensure that the juices of the chicken distribute evenly.
