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🍽️ Grilled chicken on colorful leaf salad

319 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet (kitchen-ready, skinless)
• salt
• pepper (from the mill)
• 6 tbsp olive oil
• 1 large romaine lettuce
• 150 g corn salad
• 200 g cherry tomatoes
• 150 g corn (can)
• 2 tbsp white wine vinegar
• 1 tbsp orange juice
• 1 tsp medium-hot mustard
• 1 tsp honey
• 1 tsp dried oregano

Instructions

1. 1. Rinse the chicken breasts under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the chicken breasts generously with salt and pepper.
4. 4. Heat a grill pan on the stovetop.
5. 5. Add two tablespoons of olive oil to the hot pan.
6. 6. Sear the meat on all sides until it turns golden brown.
7. 7. Reduce the heat to a medium setting.
8. 8. Let the chicken cook through until it is fully cooked inside.
9. 9. Carefully separate the leaves from the romaine lettuce.
10. 10. Wash the lettuce leaves in a bowl of water.
11. 11. Remove the tough stems from the leaves.
12. 12. Spin the salad dry or pat it dry.
13. 13. Cut the dry leaves into thin strips.
14. 14. Wash the corn salad in water as well.
15. 15. Remove wilted or brown foliage from the corn salad.
16. 16. Spin the corn salad dry as well.
17. 17. Wash the tomatoes under running water.
18. 18. Cut the tomatoes in half lengthwise.
19. 19. Rinse the canned corn under a sieve with water.
20. 20. Let the drained corn drain well.
21. 21. Put vinegar, orange juice, mustard, honey, and oregano into a small bowl.
22. 22. Stir the ingredients for the dressing vigorously together.
23. 23. Add the remaining olive oil to the dressing.
24. 24. Mix all prepared salad ingredients in a large bowl.
25. 25. Portion the salad onto the plates.
26. 26. Slice the grilled chicken into thin slices.
27. 27. Place the chicken slices on top of the salad.
28. 28. Drizzle the finished dish with the dressing.

Nutrition per serving

• kcal: 319
• Protein: 33 g · Fett/Fat: 17 g · Carbs: 9 g