Lemon, chicken and olive salad
Lemon, chicken, and olive salad features tender grilled chicken, zesty lemon dressing, and fresh basil for a light meal. It's simple to make and perfect for lunch or dinner.
Cook time 20 min
Prep time 150 min
Ingredients:
2 chicken breasts1 lemon
1 red onion
1/2 cup olives
1/2 cup basil leaves
Lemon, chicken, and olive salad is a refreshing and zesty dish that's perfect for a light lunch or dinner. With tender chicken breasts, tangy lemon, savory olives, and fresh basil, this salad is both nutritious and delicious. It's also simple to prepare, making it an excellent choice for busy weeknights.
Instructions:
- Preheat your grill or stovetop grill pan over medium-high heat.
- Season the chicken breasts with salt and pepper (or any other favorite seasoning).
- Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove the chicken from the grill and set aside to rest for 5-10 minutes.
- While the chicken is cooking, zest and juice the lemon. Set aside the zest for later use.
- In a small bowl, combine the lemon juice with a pinch of salt and some freshly ground black pepper to make a simple lemon dressing.
- Peel and thinly slice the red onion.
- Roughly chop or slice the olives, depending on your preference.
- Once the chicken has rested, slice it into thin strips or bite-sized pieces.
- In a large salad bowl, combine the sliced chicken, red onion, chopped olives, and basil leaves.
- Pour the lemon dressing over the salad and toss gently to combine.
- Sprinkle the lemon zest on top of the salad for an extra burst of lemon flavor.
- Taste and adjust seasoning if needed.
- Serve immediately as a light main course or as a refreshing side salad.
This Lemon, chicken, and olive salad is a delightful blend of flavors that will invigorate your taste buds. The combination of tender chicken with the tangy zest of lemon, the sharpness of red onion, and the savory brininess of olives, all tied together with fresh basil, makes this dish a standout. Enjoy this salad as a main course or a hearty side dish, and revel in the burst of freshness it brings to your table.
Lemon, chicken and olive salad FAQ:
Cook the chicken breasts on a preheated grill or stovetop grill pan for 6-7 minutes on each side, or until they reach an internal temperature of 165°F (74°C).
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
Yes, you can use any type of olives you prefer, such as green, kalamata, or black olives, depending on your taste.
For a vegetarian version, you can substitute the chicken with grilled tofu or chickpeas for added protein.
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced.
Cooking Tips:
- Use fresh, high-quality chicken breasts for the best flavor and texture.
- To ensure tender and juicy chicken, avoid overcooking them. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Zest the lemon before juicing it to add an extra depth of flavor to the salad.
- If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
- Feel free to experiment with different types of olives or add extra vegetables like cherry tomatoes or cucumbers for added variety.
Nutrition Facts
4 ServingsCalories 130kcal
Protein 14g
Carbohydrates 8g
Fiber 2.11g
Sugar 2.98g
Fat 4.81g
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