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Restaurants›European Street Cafe›Grilled Chicken Breast Salad Recipe

Grilled Chicken Breast Salad Recipe

Name: European Street Cafes Grilled Chicken Breast Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1.5 tbs olive oil (for chicken); 0.75 tsp kosher salt (for chicken); 0.5 tsp black pepper (freshly ground, for chicken); 0.5 tsp garlic powder; 2 cups iceberg lettuce; 3 cups romaine lettuce (trimmed, chopped); 1 piece cucumber (medium, halved lengthwise and sliced); 1 piece tomato (medium, cut into wedges or large dice); 3 oz Swiss cheese (sliced or cubed); 0.25 cups walnuts (toasted and roughly chopped); 0.5 tbs lemon juice (optional - to finish chicken); 0 to taste salt (to taste for salad); 0 to taste black pepper (to taste for salad); 0.5 cups balsamic vinaigrette (store-bought or homemade); 0.5 cups or ranch dressing

Inspired by European Street Cafe

Time30m

Serves2

Iceberg and romaine lettuce, cucumbers and tomatoes topped with plump chunks of chicken breast, Swiss cheese and walnuts. Served with your choice of dressing.

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WHISKEY MARGARITA

BULLEIT COINTREAU LIME JUICE AGAVE

sweet · citrusy · smooth

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Ingredients

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Salad

2 pieces boneless skinless chicken breasts

1 1/2 tbs olive oil (for chicken)

3/4 tsp kosher salt (for chicken)

1/2 tsp black pepper (freshly ground, for chicken)

1/2 tsp Watkins garlic powder

2 cups iceberg lettuce

3 cups romaine lettuce (trimmed, chopped)

1 piece cucumber (medium, halved lengthwise and sliced)

1 piece tomato (medium, cut into wedges or large dice)

3 oz Swiss cheese (sliced or cubed)

1/4 cups walnuts (toasted and roughly chopped)

1/2 tbs lemon juice (optional - to finish chicken)

0 to taste salt (to taste for salad)

0 to taste black pepper (to taste for salad)

Dressing (choose one)

1/2 cups balsamic vinaigrette (store-bought or homemade)

1/2 cups or ranch dressing

Method

Chicken Preparation & Grilling

Pound and season

Pat the chicken breasts dry with paper towels. If breasts are uneven in thickness, place each between plastic wrap and gently pound to about 1/2 inch thickness so they cook evenly.

Brush both sides of the chicken with 1.5 tbs olive oil. Season both sides with 3/4 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder, pressing the seasoning lightly into the meat.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grill grates or pan lightly to prevent sticking.

Grill the chicken 4–6 minutes per side depending on thickness, until an instant-read thermometer reads 165°F (74°C) in the thickest part. Avoid overcooking to keep chicken juicy.

Remove chicken to a cutting board and let rest 5 minutes. Optionally squeeze 1/2 tbs lemon juice over the breasts while resting. Slice or cut into 1-inch chunks.

Salad Assembly

Prepare the greens: core and roughly chop iceberg lettuce to yield about 2 cups and roughly chop romaine to yield about 3 cups. Place both lettuces in a large mixing bowl or divide between serving plates.

Add sliced cucumber (from 1 medium cucumber) and the diced or wedged tomato (1 medium) to the greens, tossing gently to combine.

Distribute the warm grilled chicken chunks across the top of the greens.

Top the salads with 3 oz Swiss cheese (sliced or cubed) and sprinkle 1/4 cup toasted walnuts over each salad.

Season the assembled salad lightly with additional salt and freshly ground black pepper to taste, if desired.

Serve immediately with 1/2 cup of the dressing of your choice (balsamic vinaigrette or ranch) on the side or lightly tossed with the greens just before serving.

Toasting Walnuts (optional)

If toasting walnuts yourself: heat a small dry skillet over medium heat. Add 1/4 cup walnuts and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove to a plate to cool before chopping and adding to salad.