A fresh salad is really nice on a hot summer day, but they can be a bit dull and boring. To step this salad up, I used grilled chicken. It turned out great!
Serving size: 2 pers
Estimated preparation time: 40 mins
300g Chicken Breast
1 Red Bell Pepper
6 Cherry Tomatoes
BBQ Grill oil
1 tsp Balsamico
1 dl Olive oil
First, as always, rinse the vegetables and the chicken breasts.
Sprinkle the chicken with lots of bbq seasoning and put them in the grill oil/marinade.
Chop iceberg and bell pepper and put them in a bowl large enough for your salad. Slice the tomatoes in halves, and finely slice the radish.
Combine everything in the bowl and give it a shake. Put the bowl in the fridge.
Preheat your grill, and roast the chicken until tender. I recommend searing them on high heat first, then put it onto indirect heat for cooking through. Another good tip is to
brush with bbq oil during the cooking process.
When they are done, let them rest 5 minutes on a plate while you prepare the dressing.
Pour 1 dl olive oil (pref extra virgin) in a cup, then add balsamcio. Season with salt and pepper, and a twist of lemon doesn’t hurt. 🙂
Slice the chicken in strips and add to the bowl. Either pour some dressing directly in the bowl, or let people decide the amount themselves.