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organic grilled chicken salad in a wooden bowl with salad spoons and fresh vegetables

Grilled Chicken Salad

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Course: Salad
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 1/8 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked sea salt
  • 2 chicken breasts, trimmed and halved lengthwise into cutlets
  • 4 handfuls salad greens
  • 15-20 pea shoots or sprouts, sliced in half horizontally
  • 3 radishes, chopped
  • 1/2 cucumber, peeled and sliced
  • 1 tomato, chopped in 1/2 inch pieces
  • 1 stalk celery, chopped
  • 1 carrot, chopped
Simple Dressing
  • 1/2 lemon, juiced
  • 4 tbsp olive oil

Equipment

  • Cast iron grill pan

Method
 

  1. Heat a grill pan (this is the one I use) over medium heat.
  2. Mix the oil, spices and salt in a small bowl. Using a silicone basting brush, brush the spice mixture onto the chicken before placing it on the grill pan.
  3. Place the cutlets on the hot grill pan and allow to cook for 4 minutes on the first side. Flip and cook for an additional 4 minutes on the other side. Move the cooked cutlets to a platter to cool.
  4. Assemble washed and dried greens and vegetables in a large salad bowl.
  5. Slice the chicken cutlets and arrange them on top of the greens.
  6. Dress the salad simply, with lemon juice and olive oil, or try my favorite homemade vinaigrette recipe.