Author Notes
A refreshing and nutritious go-to summer salad with mixed greens, toppings and grilled chicken with balsamic dressing. —VibrantPlate
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Ingredients
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2 cups
cups fresh mixed greens
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1
cucumber
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1
bell pepper
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1
carrot
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1 tablespoon
canned corn
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50 grams
grilled chicken (breasts / file)
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parmesan
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1
slice stale bread
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balsamic vinegar
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olive oil
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lemon
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salt, pepper to taste
Directions
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First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
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Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
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Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
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Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
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For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
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Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.
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Top the salad with some shaved parmesan cheese and the balsamic dressing.
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