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Insalata di Pollo alla Griglia

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Course Appetizer
Cuisine Italian

Equipment

  • Grill or grill pan, mixing bowls, tongs, cutting board, knife

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 4 cups mixed salad greens arugula, spinach, or lettuce
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • ½ red onion thinly sliced
  • ¼ cup black olives pitted
  • 2 tbsp olive oil for grilling
  • 1 lemon for juice and zest
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 garlic cloves minced
  • Salt and pepper to taste
  • Optional toppings: grated Parmesan cheese croutons, fresh basil

Instructions
 

  • Prepare the Chicken:
  • Marinate: Rub the chicken breasts with 1 tablespoon of olive oil, garlic, salt, and pepper. Let it sit for at least 10 minutes while you prep the salad. You can skip marinating if you're short on time, but trust me, it makes a huge difference!
  • Grill: Heat your grill or grill pan over medium-high heat. Grill the chicken for about 4-5 minutes per side or until fully cooked (internal temperature of 165°F). Let it rest for 5 minutes before slicing it into strips. This resting time keeps the juices in and makes the chicken extra tender.
  • Prepare the Salad:
  • In a large bowl, combine the salad greens, cherry tomatoes, cucumber slices, red onion, and black olives.
  • Set aside while you make the dressing.
  • Make the Dressing:
  • In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, lemon juice, and zest. Add salt and pepper to taste. You can also add some honey for a touch of sweetness if you like.
  • Drizzle this over the salad and toss everything together until evenly coated.
  • Assemble the Salad:
  • Arrange the salad on a platter or individual plates.
  • Top with the grilled chicken strips.
  • If desired, sprinkle with grated Parmesan cheese, fresh basil, and croutons.