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A refreshing and nutritious go-to summer salad, this Grilled Chicken and Mixed Greens Salad is topped with a simple balsamic dressing.
50 g grilled chicken breast
2 cups fresh mixed greens (various types of lettuce)
1 bell pepper
3 cherry tomatoes
1 tbs canned corn
1 slice stale bread
salt, pepper to taste
Season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
Peel and slice the cucumber. Wash and slice your bell pepper. Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar, add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread croutons.