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Grilled Chicken Salad

Updated on April 3, 2010

There are two types of people out there, those who care about their health and those who don't give it too much of their time yet. Those who like to stay in shape usually like to know what's on their plate and that the thing on it is as good for their body as it is possible. Salads are great for taking care of a lunch or dinner without putting too much fat or carbohydrates through the digestive system and despite the common misconception it doesn't always have to be blend and unattractive.

Grilled chicken salad really hits the perfect balance between the tasty recipe and the healthy diet and it isn't overly hard to prepare either, beginner chefs fire away!

The main ingredients you will need to make this salad are available in any supermarket, you will be able to pick everything up in a few minutes. You will need a pound of boneless chicken breast fillet, a lemon or two, some olive oil, salt and pepper is going to be on your kitchen table anyway. Buy some lettuce you like too, iceberg is good, spinach leaf is fine as well, you can mix them is you wish.

Pick up some garlic, you will need two cloves for this recipe. Don't forget to get some garlic croutons, 1 cup is needed for the salad, that is about 5 oz. Some cheese you like and you can grate is going to be in your fridge, if you're all out, get some of those as well as some tomatoes. A handful of cherry tomatoes will do or 4 simple.

Mince the garlic and mix it with 1/2 cup of olive oil and 3 tablespoons of freshly squeezed lemon juice, add half-half teaspoons of pepper and salt. mix well and marinate the halved chicken breast fillets in it in a glass pan. Put it into the fridge for an hour or up to a few hours. Toss everything else, the lettuce, tomatoes, cheese, cover and store in the fridge until serving.

When the coal is ready, or the heat is on medium, drain the marinade from the fillets, but save it for later. Grilling time is 12-15 minutes depending on a handful of variables. Five minutes into the cooking time brush the strips with the marinade and turn them. Cook until the middle is no longer pink.

After cooling the chicken for a little while cut it to 1/2" strips and toss with the rest of the salad. Add croutons and after mixing the whole drizzle 1/3 of the remaining marinade on top.

For other variations you can add other types of lettuces or light vegetables, onion rings or anything you prefer.

Eating healthy is not even expensive, if you are dedicated enough, getting a dish done is about 30 minutes plus the time in the fridge. If this is too much of a commitment for your health, think about it for a little more and give this recipe a go when you are ready, you won't regret, I promise.


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    • Michael Shane profile image

      Michael Shane 7 years ago from Gadsden, Alabama

      This sounds yummy! I know my wife would love it!