Green salad with grilled chicken and garlic croutons
4 servings
20 minutes
Green salad with grilled chicken and garlic croutons is a harmonious blend of freshness and rich flavor. This recipe comes from Pan-Asian cuisine, where the simplicity of ingredients meets deep flavor nuances. Juicy chicken infused with the aroma of the grill is complemented by crispy pieces of bread gently soaked in garlic. Olive oil and apple cider vinegar add a subtle acidity, while Kalamata olives provide a refined saltiness. The salad leaves give the dish lightness, and their freshness makes each bite pleasant and refreshing. This salad is perfect as a standalone dish or a light dinner, reminiscent of warm summer evenings and enjoying natural flavors.
1
Preheat the grill or barbecue and cook the chicken fillet until done and golden brown (it's better to use leftover chicken from shashlik or take non-white fillet). Cool and cut into medium pieces.
- Chicken fillet: 800 g
2
Also, grill the pieces of bread until golden brown. Cool and rub with a clove of garlic. Break into small pieces.
- Country bread: 4 pieces
- Garlic: 2 cloves
3
Meanwhile, in a bowl, mix 1 crushed clove of garlic, vinegar, olive oil, and finely chopped olives. Add the salad leaves and mix well.
- Garlic: 2 cloves
- Apple cider vinegar: 3 tablespoons
- Extra virgin olive oil: 3 tablespoons
- Kalamata olives: 250 g
- Mixed salad leaves: 8 glasss
4
Place the salad mix on a plate, top with pieces of chicken and garlic croutons (you can serve whole garlic bread alongside).
- Chicken fillet: 800 g
- Country bread: 4 pieces