MithoGrilled Chicken Salad
Chicken breast grilled plain and sliced over lettuce, cucumber and tomato, dressed with olive oil and lemon. It is on this menu as the counterweight to fried chicken: same bird, a third of the calories.
Ingredients
- 300 g Chicken breast, boneless
- 4 cups Lettuce, torn
- 1 Cucumber, sliced
- 2 small Tomato, wedged
- 1/4 Onion, sliced thin
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1/2 tsp Black pepper, cracked
- to taste Salt
Steps
- Serves 2. Flatten the chicken breasts to an even thickness so they cook through without drying at the edges.
- Season with salt, pepper and a teaspoon of the olive oil.
- Grill over high heat 5-6 minutes a side, until the juices run clear.
- Rest the chicken 5 minutes before slicing — cut straight away and the juice ends up on the board.
- Toss the lettuce, cucumber, tomato and onion with the remaining olive oil, lemon juice, salt and pepper.
- Lay the sliced chicken over the top and serve.
Nutrition
| Per serving (1 bowl · grilled chicken over greens) | Per 100 g |
|---|---|
| 348 kcal | 116 kcal |
| Protein: 41.7 g | 13.9 g |
| Carbs: 6 g | 2 g |
| Fat: 16.8 g | 5.6 g |
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