Chicken Breast for Salads 

Chicken breast is a versatile and lean protein that elevates any salad with its tender texture and ability to absorb various flavors. Whether grilled, baked, or pan-seared, it serves as a satisfying base for a multitude of salad combinations. In this guide, we'll explore a foundational method for preparing chicken breast specifically tailored for salads, ensuring a juicy and flavorful addition to your greens.

Full Recipe:

Ingredients

• 2 boneless, skinless chicken breasts (approximately 1 pound)

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• Mixed salad greens (such as arugula, spinach, or romaine)

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Bell pepper, sliced

• Avocado, sliced

• Feta cheese or shredded cheese of choice

• Preferred dressing (vinaigrette, ranch, etc.)

• Fresh herbs (basil, parsley, or cilantro) for garnish

Directions

1. Prepare the Chicken:

   • Pat the chicken breasts dry with a paper towel to remove excess moisture.

2. Season the Chicken:

   • Rub the chicken breasts with olive oil.

   • Season both sides with kosher salt, black pepper, garlic powder, and dried oregano.

3. Cook the Chicken:

   • Grill Method:

     • Preheat the grill to medium-high heat.

     • Place the chicken on the grill and cook for 6–7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

   • Pan Sear Method:

     • Heat a skillet over medium high heat and add a small amount of olive oil.

     • Cook the chicken for 6–8 minutes per side, until fully cooked through.

   • Bake Method:

     • Preheat the oven to 375°F (190°C).

     • Place the chicken on a baking sheet and bake for 20–25 minutes, or until juices run clear.

4. Rest the Chicken:

   • Remove the chicken from the heat source and let it rest for 5 minutes to allow the juices to redistribute.

5. Slice the Chicken:

   • After resting, slice the chicken into strips or cubes, depending on your preference.

6. Assemble the Salad:

   • In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, bell pepper, and avocado.

   • Add the sliced chicken on top.

   • Sprinkle with feta cheese or your choice of shredded cheese.

   • Drizzle with your preferred dressing.

   • Garnish with fresh herbs.

7. Serve:

   • Toss the salad gently to combine all ingredients.

   • Serve immediately and enjoy!

Nutritional Information (Per Serving)

• Calories: Approximately 350 kcal

• Protein: 30g

• Carbohydrates: 15g

• Fat: 20g

  • Saturated Fat: 4g

• Cholesterol: 70mg

• Sodium: 380mg

• Fiber: 5g

• Sugar: 5g