A salad with peppers and chicken fillet is a light yet satisfying meal that combines the freshness of vegetables with the protein of chicken. Here’s a simple and delicious recipe to make this salad:
Chicken and Pepper Salad
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 large bell peppers (any color), sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 4 cups mixed salad greens (such as arugula, spinach, or romaine)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup black olives, sliced (optional)
For the Marinade and Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for a touch of sweetness)
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
-
Marinate Chicken:
- In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
-
Cook Chicken:
- Heat a grill pan or skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil.
- Remove the chicken from the marinade and cook for about 5-7 minutes per side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C). Remove from heat and let it rest for a few minutes before slicing.
-
Prepare Vegetables:
- While the chicken is cooking, prepare the vegetables. Slice the bell peppers, thinly slice the red onion, and halve the cherry tomatoes.
-
Make Dressing:
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar (or lemon juice), Dijon mustard, honey (if using), salt, and pepper.
-
Assemble Salad:
- In a large salad bowl, combine the mixed greens, sliced bell peppers, red onion, and cherry tomatoes.
- Slice the cooked chicken breasts and place them on top of the salad.
- Drizzle with the prepared dressing and toss gently to coat.
-
Add Toppings:
- Sprinkle crumbled feta cheese and sliced black olives over the salad if desired.
-
Serve:
- Serve immediately or chill in the refrigerator for up to an hour before serving.
Tips and Variations:
- Vegetarian Option: Substitute the chicken with grilled tofu or chickpeas for a vegetarian version.
- Extra Crunch: Add some toasted nuts or seeds for extra texture.
- Fruit Addition: Include some sliced avocado or fresh berries for a touch of sweetness.
- Dressing Variations: You can experiment with different dressings like a lemon-tahini dressing or a yogurt-based dressing.
This salad is versatile and can be customized to suit your tastes and what you have on hand. Enjoy the combination of flavors and textures!
