Grilled chicken philly salad with veggies
This Grilled Chicken Philly Salad features seasoned grilled chicken, sautéed onions, green peppers, and mushrooms, all atop a bed of fresh lettuce and diced tomatoes. It’s a light yet flavorful dish that brings the essence of a Philly sandwich into a refreshing salad.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp olive oil4 oz chicken breasts
1/2 cup onion
3/4 cup green pepper
1/3 cup mushrooms
1 dash black pepper
2 cups lettuce
1 tomato
1 dash salt
Grilled Chicken Philly Salad with Olive Oil and Veggies is a delightful and nutritious dish that combines the savory flavors of a traditional Philly sandwich with the freshness of a hearty salad. This recipe is perfect for those who are looking to enjoy a lighter meal while still savoring the rich taste of grilled chicken and fresh vegetables.
Instructions:
- Slice the onion and green pepper into thin strips.
- Slice the mushrooms.
- Chop the lettuce into bite-sized pieces.
- Dice the tomato.
- Heat 1/2 tbsp of olive oil in a large skillet over medium heat.
- Season the chicken breasts with a dash of salt and black pepper.
- Place the chicken breasts in the skillet and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink inside (internal temperature should reach 165°F or 74°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- In the same skillet, add the remaining 1/2 tbsp of olive oil.
- Add the sliced onions, green peppers, and mushrooms to the skillet.
- Sauté the vegetables over medium heat for about 5-7 minutes, or until they are tender and slightly caramelized.
- Arrange the chopped lettuce on a large plate or in a salad bowl.
- Top the lettuce with the sautéed vegetables.
- Add the sliced chicken on top of the vegetables.
- Distribute the diced tomato evenly over the salad.
- Add an additional dash of salt and black pepper to taste, if desired.
- Drizzle with a bit more olive oil if you prefer.
- Serve the salad immediately while the chicken and veggies are still warm.
Grilled Chicken Philly Salad with Olive Oil and Veggies is an ideal option for a healthy lunch or dinner. The combination of grilled chicken, fresh veggies, and a light seasoning ensures a flavorful, yet wholesome, meal. Enjoy this salad as a standalone dish or pair it with your favorite whole grain for an extra boost of nutrition.
Grilled chicken philly salad with veggies FAQ:
Cook the chicken breasts in a skillet for about 5-7 minutes on each side, ensuring the internal temperature reaches 165°F (74°C) for safe consumption.
Yes, you can substitute or add other vegetables like bell peppers, spinach, or zucchini, depending on your preference.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It's best to keep the dressing separate until ready to eat.
A large skillet or frying pan works well for cooking the chicken and sautéing the vegetables, allowing enough space for proper heat circulation.
You can use boneless, skinless chicken breasts or thighs. Just ensure they're cooked to an internal temperature of 165°F (74°C) for safety.
Tips:
- For even cooking, slice the chicken breasts into thin strips before grilling.
- To enhance the flavor, marinate the chicken in olive oil, salt, and black pepper for at least 30 minutes before grilling.
- Use a grill pan to evenly cook the chicken and vegetables, giving them a nice char without overcooking.
- Make sure to cut the veggies into uniform sizes to ensure they cook evenly.
- For added texture, consider adding some raw bell pepper slices or a handful of nuts, such as almonds or walnuts, to the salad.
- Drizzle additional olive oil or your favorite vinaigrette dressing over the salad before serving for extra flavor.
Nutrition per serving
1 ServingsCalories 230kcal
Protein 30g
Carbohydrates 20g
Fiber 6g
Sugar 11g
Fat 18g
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