Lemon Herb Grilled Chicken Salad with Sourdough Toast
A light and refreshing salad featuring grilled chicken and mixed greens, perfect for summer meals or quick weeknight dinners.
Ingredients
Main Ingredients
- 120 g sliced grilled chicken breast Make sure your chicken is truly grilled for added smokiness.
- 1.5 cups mixed salad greens Feel free to experiment with the greens.
- 0.5 medium English cucumber, diced
- 1 tbsp pumpkin seeds Can substitute with sunflower seeds or walnuts.
- 1 slice sourdough bread Toast until golden-brown and crisp.
Vinaigrette Dressing
- 0.5 tbsp olive oil
- 1 tsp lemon juice
- 0.3 tsp dried oregano Consider experimenting with other herbs.
Instructions
Preparation
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined to create a light vinaigrette.
- In a medium mixing bowl, combine the mixed salad greens, diced English cucumber, and pumpkin seeds.
- Drizzle the vinaigrette over the salad mixture and toss gently with tongs until the greens are lightly coated.
- Transfer the mixed greens to a serving plate.
Cooking
- Warm the pre-cooked sliced grilled chicken breast in a skillet over medium heat for 2 to 3 minutes until heated through.
- Place the warm chicken slices on top of the dressed salad.
- Toast the slice of sourdough bread in a toaster until golden-brown and crisp.
- Serve the warm sourdough toast alongside your fresh salad immediately.
Notes
For a heartier salad, consider pairing with a grilled chicken Caesar salad. Store leftovers separately in airtight containers for best freshness.