Marinated Grilled Chicken Salad with Roasted Peppers

If you’re looking for a fresh and flavorful way to enjoy grilled chicken, look no further than this marinated grilled chicken salad with roasted peppers, corn, cherry tomatoes, and a mix of greens.

This vibrant salad, packed with protein and a rainbow of colorful vegetables, is perfect for a light and healthy lunch or dinner. The marinated chicken adds a savory depth of flavor to the dish, while the roasted peppers and sweet corn offer a delicious contrast in texture. The juicy cherry tomatoes add a burst of sweetness, and the green salad mix brings a refreshing crispness to each bite.

Enjoy!

Directions

For the marinade, mix the juice of half a lemon with minced garlic, and about two tablespoons of olive oil, and season with salt and pepper. Cut the chicken into large chunks, coat with the marinade, and leave in the fridge for half an hour.

Dice the roasted pepper and halve or quarter the cherry tomatoes. You can use store bought roasted peppers or make your own. Check out this great guide on roasting peppers.

Fry the chicken in a little oil on low heat. Cover with a lid so that the meat cooks on the inside. When the chicken is half cooked, turn it over to cook on the other side.

Prepare the dressing by mixing the remaining lemon juice, olive oil, salt and pepper.

Enjoy!

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Marinated Grilled Chicken Salad with Roasted Peppers

A healthy and nutritious grilled chicken salad for all seasons.

Course Dinner

Cuisine American, International

Prep Time 10 minutes

Cook Time 10 minutes

Chilling Time 30 minutes

Total Time 50 minutes

Servings 2 servings

Author Razvan Stupar

Ingredients

• 250 g chicken breast
• 2 roasted peppers
• 4 tbsp boiled corn
• 1 lemon
• ½ garlic clove minced
• 50 ml olive oil
• 10 cherry tomatoes
• 2 good handfuls of salad mix 100g
• Salt
• Pepper

Metric – US Customary

Instructions

• For the marinade, mix together the juice of half a lemon, the garlic, half the olive oil, and salt and pepper. Cut the chicken into large chunks, coat with the marinade and refrigerate for half an hour.
• Dice the roasted pepper and halve or quarter the cherry tomatoes.
• Fry the chicken in a little oil on low heat. Cover with a lid so that the meat cooks on the inside. When the chicken is half cooked, turn it over to cook on the other side.
• Prepare the dressing by mixing the remaining lemon juice, olive oil, salt and pepper.

Notes

The post Marinated Grilled Chicken Salad with Roasted Peppers appeared first on Chef's Pencil.

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