Chicken Breast Salad Recipe

Name: Chicken Breast Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Mixed lettuce greens; 2 radachio leaves; 1 left over large Roast Chicken Breast; 2 teaspoons Capers; 1/2 cup Ranch Sauce; 1 Teaspoon fresh lemon juice; 1/4 teaspoon Paprika; Salt and ground pepper to taste; 1 heaped tablespoon shredded fresh beetroot.; 1 teaspoon finely chopped parsley.

Servings: persons

3 cups Mixed lettuce greens
2 radachio leaves
1 left over large Roast Chicken Breast
2 teaspoons Capers
1/2 cup Ranch Sauce
1 Teaspoon fresh lemon juice
1/4 teaspoon Paprika
Salt and ground pepper to taste
1 heaped tablespoon shredded fresh beetroot.
1 teaspoon finely chopped parsley.

1
Divide ingredients between 2 plates:
2
Spread the 3 cups of mixed lettuce greens on each plate
3
Thinly slice radachio leaves and make a heap in the centre.
4
Slice the chicken breast in a slanting direction no more than 1/4 inch thick. Try to keep the skin intact.
5
Arrange the breast in a on top of radachio in a circle in equal portions.
6
In a bowl mix lightly together capers, ranch sauce, lemon juice, paprika, salt and pepper.
7
Spoon gently over the chicken.
8
Finally sprinkle the fresh beetroot on the centre surround with freshly chopped parsley.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups Mixed lettuce greens, 2 radachio leaves, 1 left over large Roast Chicken Breast, 2 teaspoons Capers, and more.

Yes, Chicken Breast Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Breast Salad

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