Marinated Grilled Chicken Salad with Roasted Peppers
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
2 servings
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Course
Dinner
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Cuisine
American, International
Marinated Grilled Chicken Salad with Roasted Peppers
Description
Chicken breast is cut into pieces and marinated in lemon juice, garlic, half the olive oil, salt, and pepper for 30 minutes. Cooking the marinated chicken slowly with a lid allows it to remain juicy inside while developing color on the outside. Roasted peppers are diced and combined with halved cherry tomatoes, drained boiled corn, and a salad mix of greens.
The salad dressing made with remaining lemon juice, olive oil, salt, and pepper ties the ingredients together, lending freshness and acidity that complements both the grilled chicken and peppers. The combination of warm, tender chicken and roasted vegetables with cool, crisp salad adds textural variety.
Ideal for a light lunch or dinner, this dish balances protein and vegetables with Mediterranean-style flavors. The controlled cooking method ensures the chicken stays juicy without drying out.
Ingredients
- 250 g chicken breast
- 2 roasted peppers
- 4 tbsp corn boiled
- 1 lemon
- ½ garlic minced, clove
- 50 ml olive oil
- 10 cherry tomato
- 2 salad mix 100g, good handfuls
- salt
- black pepper
Instructions
- For the marinade, mix together the juice of half a lemon, the garlic, half the olive oil, and salt and pepper. Cut the chicken into large chunks, coat with the marinade and refrigerate for half an hour.
- Dice the roasted pepper and halve or quarter the cherry tomatoes.
- Fry the chicken in a little oil on low heat. Cover with a lid so that the meat cooks on the inside. When the chicken is half cooked, turn it over to cook on the other side.
- Prepare the dressing by mixing the remaining lemon juice, olive oil, salt and pepper.
Notes
User Reviews
Overall Rating
4.7
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