Grilled Chicken Salad

  • Serves: 2 People
  • Prep Time: 30 minutes



  1. Heat an 1/8 cup of olive oil in a hot pan and cook your capsicum for 15 minutes on high heat, season evenly and allow to char slightly.
  2. Create a small part for the chicken breats on the pan, and pan fry one side for 10 minutes.
  3. After these 10 minutes add the garlic paste on the peppers and toast.
  4. Remove capsicum carefully, turn the chicken breast, in the same pan pour 1/4 cup of water and allow to comepletely evaporate turning your chicken after every 5 minute.
  5. Place your cucumber and tomato slices on one side and your rocket down the middle and your pan fried capsicum at the end.
  6. Place your chicken in the middle and squeeze over lemon juice and serve.
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