Italian Chicken Salad

italian-chicken-salad

Italian Chicken Salad was one of my accidental inventions one morning when i was looking for some change. Am not sure why i call this an Italian Chicken salad, maybe because it has all the veggies i associate with Italian food. Bell peppers, and zucchini, and pesto, which is so italian in itself. This is yet another salad that the husband loves. 

If you are a regular here you would know that i pack a salad everyday in the husbands lunchbox, and most of my lunches are also Salads. The husband can live on this favorite Chicken Garden Salad, but me being me, i need change every now and then, i cannot feed myself the same salad everyday. It was one such day when i was excited to use my new gadget, a vegetable spiralizer. I use this BonZeal Spiralizer, not too expensive, and easy to use. 

This like most of my salads is very easy to put together. I use store bought pesto most of the time, and that makes my life pretty easy. In the mornings i hardly have time to breathe, and in half sleep i have to get done with breakfast and lunch before 7:15, so you can take my word that my salads are super quick to fix, just a little planning while shopping for grocery in the beginning of the week and we are good to go. 

Ingredients for Dressing

  • 2 tbsp Apple cider viger / 1 tbsp lemon juice
  • 1/2 tbsp basil pesto
  • salt
  • pepper
  • 1 tbsp olive oil

Ingredients for Salad

  • 1 chicken breast
  • 1 small yellow / green zucchini
  • 1/2 cup strips of red and yellow peppers
  • 1/2 cup salad greens

Ingredients for marinade

  • 1/2 tsp pesto
  • 1 tbsp olive oil
  • salt
  • pepper

Directions

  1. Make sure your chicken breast is thawed , soft n nice, when you start preparing. 
  2. Clean the salad greens multiple times in clean water, and dry it on a kitchen towel to get rid of all the water. 
  3. Rub the marinade ingredients on to the chicken breast roughly, and let it stay in the refrigerator for 10 minutes.
  4. Meanwhile, prepare the other ingredients, make zucchini noodles, cut the peppers, mix the dressing ingredients, and set them aside. 
  5. Heat a grill pan, take the chicken out, and grill it for 5 minutes on each side.
  6. Also spread the zuchhini spirals and peppers on the corners in the last 2 minutes, keep turning them around to lightly grill them , just a little brown here and there, and remove them.
  7. Let the chicken Rest for 5 minutes when done. 
  8. Shred the chicken in long strips, almost the same size of the pepper strips, and let it cool completely.
  9. Mix the chicken, peppers, and zucchini noodles. Add the greens, and generously pour the dressing over, serve cold. 

 

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