Grilled Chicken Salad Recipe Created by Ruth Paget
Serves 4
Ingredients:
-1 pound bag of cleaned lettuce
-6 medium Campari tomatoes
-1/2 red onion
-black, pitted Kalamata olives (optional)
-4 chicken breasts (about 1 pound all together)
-3 tablespoons olive oil
-oil and vinegar dressing or lemon juice and oil dressing
Steps:
1-Rinse 1 pound lettuce in cold water and drain it to perk it up and chill it. Mound lettuce in a large serving bowl.
2-Rinse tomatoes. Cut them into sixths. Place tomato slices in a separate bowl.
3-Peel red onion and slice it thinly. Place onion slices in a separate bowl.
4-Place black olives in a separate bowl.
5-Cook chicken for 5 to 6 minutes per side. Cut to verify it is thoroughly cooked. The flesh should be white not pink when it is cooked. Cut the chicken into cubes and place in a separate bowl.
6-Place on all bowls on table with serving utensils, so diners can personalize their salad.
(Note: You can substitute tuna, canned black beans, sesame seeds, or cheese cubes for the chicken or offer all of them for an eclectic dinner party.)
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
