Thursday, April 1, 2010

Grilled Chicken Salad


chicken breasts
mixed salad greens
Worcestershire sauce

balsamic vinegar
olive oil
a drop of mustard

Preferably, a couple of hours before grilling, apply seasoning generously on both sides of the chicken breasts. I use chunky seasoning, add some salt and pepper, and paprika and garlic powder if the seasoning doesn't contain it already. Press with your fingers to make sure the spices get absorbed. Then sprinkle some Worcestershire sauce and oil over it. Cover and leave in the refrigerator until you are ready to grill it.

Grill the chicken, and while it is grilling, wash and cut salad greens .

Make salad dressing. I make mine by mixing some olive oil and balsamic vinegar. I also add thyme, salt, pepper and just a little bit of mustard.

When the chicken is done grilling, cut it up while its still hot.

When you are ready to eat, poor the dressing over the salad greens. Then place hot grilled chicken pieces over it.

Featured products:

I use OXO salad spinner to dry my salad after washing. You don't want your salad to be too wet, it will dilute the dressing and the flavors. Also, a nice wooden bowl is good for serving salads and both formal and casual dinners.


Post a Comment