Grilled Chicken And Mixed Greens Salad

1. 1

   First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.

2. 2

   Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.

3. 3

   Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.

4. 4

   Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.

5. 5

   For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.

6. 6

   Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.

7. 7

   Top the salad with some shaved parmesan cheese and the balsamic dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.