Wednesday, January 27, 2010

Best ever Grilled Chicken Salad



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.

Ingredients:
2 eggs
a few slices of bacon


1/4 to 1/3 of a salad head, chopped


Kalamata olives



1 tomato


Mozzarella cheese


2 to 4 pieces of chicken breast


Chicago steak seasoning



Directions:
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...


the egg...


the bacon...


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.

Enjoy !
I also added some ranch dressing at the end, but you don't have to do that.

4 comments:

  1. Nice!!
    www.gastronomiaefotografia.blogspot.com

    ReplyDelete
  2. Buna. Poti sa-mi spui te rog ce firma este gratarul electric? Eu am un Philips cumparat din tara ( cu placi detasabile ) si nu sunt multumita de el. Se curata foarte greu, ramane grasime arsa pe el ca pe tigaile ale vechi, se ia stratul antiaderent, nu face fata la grasime multa gen carnati, mici ( curge pe langa si prin el ), pestele se lipeste, etc. Al tau se comporta bine? Multumesc!
    Si multumesc mult pentru reteta! Este grozava! Eu am pus si ciuperci crude :)

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  3. Ana, eu am un gratar care este foarte popular aici, George Foreman.
    Aici e link-ul pt site-ul lor : http://www.georgeforemancooking.com/c-16-all.aspx
    si aici e link-ul pt gratarul pe care il am eu:
    http://www.georgeforemancooking.com/p-13-g5-grill.aspx
    tot ca si al tau, cu teflon, placi detasabile si sa stii ca eu las la inmuiat placile in apa in chiuveta peste noapte, iar gratarul in sine il sterg cu un prosp he hartie si solutie de clor, de curatat sau de sters geamuri...orice poate sa indeparteze grasimea.
    La mine nu se prinde nimic de el...nu inca cel putin. Daca gasesti firma asta, il recomand cu incredere.
    Ma bucur ca iti place reteta si sa stii ca cel putin in cazul meu maslinele sunt absolut delicioase, iar in cazul pieptului de pui, condimentele au facut diferenta.

    ReplyDelete
  4. Multumesc mult pentru raspuns. Cam greu sa gasesc un George Foreman la noi, si e doar varianta aceea cea mai mica. Dar oricum cred ca merita fiindca am auzit numai lucruri bune despre el.
    Congratulations for a great blog!

    ReplyDelete