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Recipe by Sylvia Fallas

Italian Chicken Salad Lunch

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Meat Meat
Easy Easy
1 Servings
Allergens

Contains

- Gluten - Wheat
20 Minutes
Diets

This Italian Chicken Salad is a wonderful pack-ahead lunch that can be easily prepped the night before or earlier in the week (see note). Adding the lemon juice right before serving prevents the salad from turning to mush.

Ingredients

Italian Chicken Salad

  • 1 chicken cutlet

  • 1/2 zucchini or 1/4 eggplant

  • 1 onion

  • 1/2 cup grape tomatoes

  • 1 cup baby arugula or spinach

  • 1 cup cooked whole wheat pasta

Directions

Prepare the Italian Chicken Salad

1.

Slice the zucchini or eggplant into half-inch-thick slices. Peel and slice the onion into half-inch-thick rings. Drizzle one tablespoon of the oil over the chicken and vegetables. Season with salt and pepper. Grill on an outdoor grill or indoors on a grill pan until vegetables are charred and chicken is cooked through.

2.

Dice the chicken and vegetables into bite-size prices and mix with the grape tomatoes, greens, remaining oil, salt, pepper, and oregano. Transfer to an airtight container and place the lemon half on top. Seal the container and refrigerate.

3.

Before serving, squeeze the lemon half over the salad and toss to combine.

Tips:

The components can be easily prepped earlier in the week. If you’re firing up the grill for dinner, add an extra chicken breast and some vegetables. When it’s all nice and charred, dice into bite-size pieces and store in a leak-proof container.

Credits

Photography by Rivka Braverman

Italian Chicken Salad Lunch

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