Oven grilled chicken breast salad

    1 hour 30 min

    This salad is a a main dish. Pan fried chicken breast on lettuce with garlic bread, a fresh and delicious meal.


    London, England, UK
    1 person made this

    Serves: 2 

    • For the chicken and salad
    • 2 tablespoons olive oil
    • 50ml chicken stock
    • 1/2 lemon, zested and juiced
    • 2 teaspoons green peppercorns in brine, drained
    • 1 boneless, skinless chicken breast half, diced
    • 1 head round lettuce, washed and torn into pieces
    • 1 tomato, diced
    • 4 slices crusty white bread
    • 1 tablespoon butter, softened
    • 2 garlic cloves, crushed
    • For the dressing
    • 2 tablespoons mayonnaise
    • 1 tablespoon buttermilk
    • 1 teaspoon fresh chives, chopped
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr30min 

    1. In a medium bowl combine olive oil, chicken stock, lemon juice and zest and green peppercorns. Add chicken and mix well to coat. Cover and marinate for at least 1 hour in the fridge.
    2. Heat a non-stick frying pan and fry chicken, reserving the marinade, for 5-7 minutes until browned on all sides and no longer pink in the middle. Set aside.
    3. Set oven to grill.
    4. Pour marinade into the frying pan and simmer until reduced, about 5 minutes. Take off the heat and set aside to cool.
    5. Meanwhile spread butter on one side of the bread slices and sprinkle with garlic. Broil for a few minutes until golden brown and crispy. Be careful not to burn them.
    6. Pour cooled lemon-pepper sauce in a big salad bowl and mix with mayonnaise, buttermilk, chives, garlic powder, onion powder, salt and pepper.
    7. Add lettuce, tomato and chicken to the dressing and toss well to combine. Serve with warm garlic bread.

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