Grilled Chicken Summer Salad

Salads

Jun 11

Grilled chicken breast and a creamy avocado-Parmesan dressing pair well with crunchy lettuce and smoky grilled vegetables in a light yet satisfying summer salad.

The recipe

Preheat a cast-iron grill or skillet.

Cut the chicken breast into 1 cm thick slices and season them with salt and freshly ground pepper.

Grill for 3-4 minutes on each side until cooked through but still tender.

Continue with the cherry tomatoes and the peppers.

Grill them until lightly charred on all sides, season with a pinch of salt and let rest for a few minutes in a covered bowl.

The dressing

In a blender combine half of the grilled peppers and cherry tomatoes, Parmesan, avocado, olive oil, lemon juice, lemon zest, balsamic vinegar and a pinch of salt.

Blend for about 1 minute at medium-low speed until smooth and creamy.

Assemble

Arrange the lettuce on a large serving plate.

Add the remaining grilled tomatoes and peppers and distribute them evenly.

Cut the grilled chicken into 1 cm wide strips and arrange them over the salad.

Drizzle with the dressing.

Enjoy.

INGREDIENTS - for two persons

Organic or “Best you can get” !