Chicken Salad

Name: Chicken Salad
Prep time: 30 min
Cook time: 25 min
Yield: 2 to 4 servings
Cuisine: Italian Menu
Ingredients: Chicken Breasts — 2; Lemon Juice — 2 tbsp; Olive Oil — 1 tbsp; Salt — To taste; Black Pepper — To taste; Thyme — 1 tsp; Basil — ½ tsp; Olive Oil — 2 tbsp; Red Wine — 60ml; Lemon Juice — 1 tbsp; Balsamic Vinegar — 1 tbsp; Romaine Lettuce — 1 head; Cucumber — ½; Yellow Bell Pepper — ½; Red Bell Pepper — ½; Cherry Tomatoes — 225g; Avocado — ½; Artichoke Hearts — 100g; Mushrooms — 100g; Green Olives — 50g; Capers — 2 tbsp; Feta Cheese — 100g

Inspired by classic Italian trattoria dining, tender strips of herb-marinated grilled chicken breast are layered over a bed of crisp rocket, sweet vine tomatoes, and crunchy roasted pine nuts. Drizzled with a zesty balsamic dressing and topped with fine shavings of aged Parmesan, every refreshing forkful delivers a delightful harmony of succulent texture, subtle smoky depth, and vibrant Mediterranean flavour.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 25 minutes

Servings: 2 to 4

Notes:

Chicken can be cooked on the hob or grilled on a barbecue for added smokiness.

Chicken breasts can be marinated for 30 to 60 minutes in the fridge, or cooked immediately if short on time.

Any red table wine works well for the vinaigrette base.

Salad toppings can be adjusted or substituted based on personal preference.

Marinate the Chicken
Place the chicken breasts in a dish and drizzle with lemon juice and olive oil. Season with salt, black pepper, fresh thyme leaves, and dried basil, turning the chicken to coat evenly.

Mix the Vinaigrette
Whisk together olive oil, red wine, lemon juice, and balsamic vinegar in a small bowl until blended, then set aside.

Assemble the Salad Base
Chop the Romaine lettuce and arrange on a platter. Layer with sliced cucumber, yellow pepper, red pepper, cherry tomatoes, avocado, marinated artichoke hearts, marinated mushrooms, green olives, capers, and crumbled feta.

Cook the Chicken
Heat olive oil in a pan over medium heat. Add the chicken, browning both sides, then cover and cook over medium-low heat for 20 to 25 minutes until fully cooked, turning occasionally.

Slice and Serve
Allow the chicken to rest for 5 minutes, then slice into thin strips. Arrange over the salad, drizzle with the red wine vinaigrette, and serve immediately.

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Ingredients

Chicken Marinade

Chicken Breasts	2
Lemon Juice	2 tbsp
Olive Oil	1 tbsp
Salt	To taste
Black Pepper	To taste
Thyme	1 tsp
Basil	½ tsp

Red Wine Vinaigrette

Olive Oil	2 tbsp
Red Wine	60ml
Lemon Juice	1 tbsp
Balsamic Vinegar	1 tbsp

Salad

Romaine Lettuce	1 head
Cucumber	½
Yellow Bell Pepper	½
Red Bell Pepper	½
Cherry Tomatoes	225g
Avocado	½
Artichoke Hearts	100g
Mushrooms	100g
Green Olives	50g
Capers	2 tbsp
Feta Cheese	100g