4.7 from 150 votes
Marinated Grilled Chicken Salad with Roasted Peppers
This salad features marinated chicken breast cooked over low heat with roasted peppers, cherry tomatoes, corn, and a lemon-garlic dressing over salad greens. The marinade of lemon juice, garlic, olive oil, salt, and pepper tenderizes the chicken and infuses bright citrus and savory notes. The roasted peppers and fresh vegetables add sweetness and texture contrast.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings:
2
servings
Course:
Dinner
Cuisine:
American, International
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.
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