Wednesday, January 27, 2010
One of the best ways that you can enhance a salad is by adding a good grilled piece of chicken and if you are going to make this salad like I show you, you will agree that this is indeed the best ever grilled chicken salad.
It's rather fast too, not just healthful, considering the fact that boiling the eggs for 5 minutes while the chicken is grilling for 4 minutes is not a long time at all.
a few slices of bacon
1/4 to 1/3 of a salad head, chopped
2 to 4 pieces of chicken breast
Chicago steak seasoning
Place the eggs in a small pot, cover with water by 1 inch and bring to a boil.
Boil them for 4 to 6 minutes from the moment the water starts to boil and when ready, let sit in cold water for 2 minutes,
then peel and cut in small pieces.
Season the chicken and set aside until the grill is ready.
Heat your grill to medium and grill the bacon
until slightly crispy, but not burned.
Once ready, place on a cutting board
and cut into tiny pieces.
Then go on grilling the chicken strips for 3 to 4 minutes, or until cooked nicely.
Be careful not to overcook the chicken breast because it will become dry and chewy.
Slice the chicken pieces and go on with the assembling of the salad.
Place the chopped salad at the base...
then add the tomato...
then carefully transfer the sliced chicken pieces...
(In my case I had 2 pieces for Jeff and 1 for me.)
then add the cheese...
and finally....if you like olives, add those.
I also added some ranch dressing at the end, but you don't have to do that.
Posted by Cat at 11:08 AM