Italian Chicken Salad Recipe
Ingredients
| Boneless chicken breasts | 2 | |
| Extra virgin olive oil | 1/4 Cup (16 tbs), divided | |
| 4 to 5 cups assorted greens, washed and drained | ||
| Red onion | 1 Medium, thinly sliced | |
| Tomatoes | 2 , sliced | |
| Black olives | 1/2 Cup (16 tbs), sliced | |
| Freshly squeezed juice of 2 lemons | ||
| Dried oregano | 2 Teaspoon | |
| Dried basil | 1 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1/4 teaspoon each: salt and freshly ground black pepper | ||
| Capers | 2 Tablespoon, drained | |
| 1/4 cup freshly grated | ||
| Parmesan cheese | ||
Directions
Use high-quality Parmesan cheese and grate it yourself for best results.
Cut chicken into 1-inch strips.
O Preheat stovetop grill.
Brush grill lightly with oil and cook chicken strips over medium-high heat until done, about 5 minutes, turning as needed.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove from grill and reserve.
Divide and arrange greens on individual salad plates.
Put onions, tomatoes, olives, and chicken strips over greens.
Mix remaining oil, lemon juice, oregano, basil, garlic, salt, and pepper.
Drizzle over salads.
Sprinkle with capers and freshly grated Parmesan cheese.
Cut chicken into 1-inch strips.
O Preheat stovetop grill.
Brush grill lightly with oil and cook chicken strips over medium-high heat until done, about 5 minutes, turning as needed.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove from grill and reserve.
Divide and arrange greens on individual salad plates.
Put onions, tomatoes, olives, and chicken strips over greens.
Mix remaining oil, lemon juice, oregano, basil, garlic, salt, and pepper.
Drizzle over salads.
Sprinkle with capers and freshly grated Parmesan cheese.
Chef
