Salad With Grilled Chicken
An original idea for a grilled dish? We have an original recipe for orange and chicken salad for you. Distinctive additions, crunchy nuts and croutons from our bread are undoubtedly a delicious combination of flavors.
Grilled Chicken Salad
1 serving has 536 kcal (38 P, 28 C, 30 F)
Number of servings: 2 • Time: 30 minutes • Difficulty: medium
Looking for an interesting grill dish idea? We have a unique salad recipe for you that combines juicy oranges, gently grilled chicken, and additions that give it a distinctive taste. We can't forget about the crunchy nuts and aromatic croutons from our special bread, which perfectly match the rest of the ingredients. This combination of flavors will surely surprise your taste buds and provide unforgettable culinary pleasure.
INGREDIENTS:
- 2 slices of Beak Beak Protein Bread with coconut shavings
- 1 large chicken breast (250 g)
- 1 teaspoon of olive oil
- 2 large oranges (300 g)
- 1 small red onion
- 100 g of cherry tomatoes
- 1 tablespoon of roasted pine nuts
- 40 g of pitted black olives
- 1 sprig of basil
- Salt and pepper to taste
- Dressing: 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper
PREPARATION:
- Divide the bread slices into smaller pieces, briefly roast on a dry pan until lightly browned.
- Coat the chicken breast with olive oil, season with salt and pepper, grill for 8 minutes on each side or longer until the meat is no longer raw inside. Let it cool, then slice.
- Carefully peel the oranges. Slice the oranges, onion into rings, and cherry tomatoes in half.
- Mix the dressing ingredients.
- On plates, lay out the oranges, meat, croutons, cherry tomatoes, and olives, drizzle with the dressing, sprinkle with onion rings, nuts, and basil leaves. Serve immediately after preparation.
