Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat.
- Season the chicken breasts with salt and pepper. Cook for about 6-7 minutes per side until golden brown and juices run clear. Let cool before slicing into strips.
- While the chicken cooks, chop the lettuce, halve the cherry tomatoes, and dice the cucumber.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- In a large bowl, combine lettuce, tomatoes, cucumber, red onion, fresh herbs, and sliced chicken. Drizzle with dressing and toss gently.
- Serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg