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Grilled Chicken Breast & Green Salad

Grilled Chicken Breast & Green Salad

Córdoba is a city in the southern Spanish region of Andalusia, cordoba olives are harvested in this region. Did you know the difference between green and black olives? The color of the olive corresponds to how ripe they are when picked, in addition to the curing process they undergo. Green olives are picked before ripening, and black olives are picked while ripe, which is when the color has turned from green to black.

    This combination does not exist.

    Black Olives 25.0 grams

    Black Olives
    Cherry Tomatoes 35.0 grams

    Cherry Tomatoes
    Romaine Lettuce 35.0 grams

    Romaine Lettuce
    Cucumbers 35.0 grams

    Cucumbers
    Green Bell Pepper 100.0 grams

    Green Bell Pepper
    Fresh Thyme 2.0 grams

    Fresh Thyme
    Mustard Dressing by Let's Cook 25.0 ml

    Mustard Dressing by Let's Cook
    Skin on Chicken Breast 150.0 grams

    Skin on Chicken Breast
    • Time : 20.0 mins
      • |
    • Calories: 267.0 kcal
      • |
    • Protein : 33.0 g
      • |
    • Fat : 8.0 g
      • |
    • Carb. : 18.0 g
    Mise en Place
    Prepare the vegetables as follows:

    Cherry Tomatoes; split in halves
    Cucumber; cut in half, scoop out the seed with a spoon and then cut into strips
    Green Bell Pepper; cut into long strips i.e. juliennes
    Romaine Lettuce; cut into thirds or halves
    Thyme; strip of the leaves and chop the thyme.
    Pan Grill Chicken
    Lightly season the chicken breast with salt, pepper and thyme.
    Heat some oil in a pan. Once the pan is hot enough, place the chicken breasts skin side down in the pan to start cooking. Roughly 6 minutes a side. Once the chicken is done cooking, set it aside and let it rest for 5 minutes before serving.
    Make Salad
    Combine all your salad ingredients in a salad bowl. Season with the mustard dressing, salt and pepper.

    Your Chicken Salad is ready to serve.