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Fast and tasty
Favorite salad with chicken

My Favorite Chicken Salad

Quick and satisfying—30 minutes and everyone's happy! This salad is packed with protein and slow-digesting carbs, so it fills you up, and it comes together fast. It works just as well on a party spread as it does for a hearty weeknight dinner.

Masha

Recipe author

Composition / ingredients

Servings:

Sun-dried tomatoes (I buy sun-dried tomatoes packed in oil—the kind sold in jars)

150

Chicken breast (You can boil the chicken breast or cook it oil-free on a grill pan)

250

Cucumbers

200

Bell pepper

Lettuce leaves (Any lettuce you like will do)

170

Olive oil

White wine vinegar (6% vinegar)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 38 % 8 g

Carbohydrates 24 % 5 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather all your ingredients ahead of time and wash the vegetables. Pound the chicken into cutlets no more than about ½ inch (1.5 cm) thick and cook them on a preheated grill pan. Sear each side for no more than 1.5 minutes, or the meat will turn out dry.
Step 2:

Lay the lettuce leaves in a deep bowl (it makes tossing easier).
Step 3:

Cut the cucumbers, bell pepper, chicken, and sun-dried tomatoes into thin strips.
Step 4:

Dress the salad with 3 tablespoons of olive oil and 1 tablespoon of 6% vinegar.
Step 5:

Season with salt and pepper to taste.
Step 6:

I garnished the salad with walnuts, but that's entirely optional.
Step 7:

Voilà! My favorite chicken salad is ready!

I really love salads for dinner. For one, they don't weigh you down before bed; they also come together fast and are good for you. Here I love the combination of chicken—you could swap in turkey—with lettuce, and a special touch like sun-dried tomatoes adds real juiciness, to say nothing of the cucumbers and bell pepper. I pound the chicken into cutlets, rinse them, pat them dry with a paper towel, and set them on a hot grill pan, searing each side for 1 to 1.5 minutes depending on thickness. You can boil the chicken instead, but I like the grill for the flavor and the pretty grill marks. I cut everything into strips—it just seems tastier that way—layering it into a deep bowl over the lettuce: cucumbers, pepper, chicken, tomatoes. Then I dress it with oil and vinegar. You can whisk the oil and vinegar together ahead of time in a separate container. Salt and pepper go in to taste. For garnish, nuts or flax seeds are perfect. If you like, add some onion for a little extra bite. As a dinner, this salad needs nothing else—it's plenty filling. And if you're after something for a party or a romantic dinner, it's a great choice too; the sun-dried tomatoes add lovely color. It also makes a wonderful cold appetizer alongside other light snacks and salads.