grilled chicken salad

This is always my go-to salad whenever I want to make a salad at home.


First, I chop up some tomatoes, cilantros, and sweet onion.  I toss it together with some lime juice and put it in the fridge to chill.


Then I grill two plain chicken breasts on the foreman grill – seriously it can’t be easier.

While the chicken breasts are cooking, I clean and dry some lettuce and spinach.

Once the chicken breasts are done, I place it on the cutting board to rest for about ten minutes.

I like to eat this with Italian dressing because it complements the lime juice so well.  I use this recipe for the Italian Dressing Mix.  It calls for 1 tbs garlic salt (I used 1 tbs garlic powder instead); 1 tbs onion powder; 1 tbs sugar; 2 tbs dried oregano; 1 tsp ground black pepper; 1/4 tsp dried thyme; 1 tsp dried basil; 1 tbs dried parsley; 1/4 tsp celery salt; and 2 tbs salt.  This makes half a cup of Italian dressing mix.


To make the dressing, I just put 2 tablespoons of the mix in a jar, and add 1/4 cup white vinegar, 2/3 cup olive oil, and 2 tablespoons of water.  I put the lid on the jar and shake it up really well for a quick and easy dressing.


To plate, pour the mixture of tomato, cilantro, onion, and lime juice over a bed of lettuce and spinach, and top it with sliced chicken breast and salad dressing.


KT likes to sprinkle some Parmesan cheese over his salad for the finishing touch. No cheese for me, thanks.  Enjoy!

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