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🥗 Grilled Chicken Salad with Tomatoes and Heart-Shaped Croutons

243 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet (kitchen-ready, skinless)
• salt
• pepper (from a mill)
• 2 slices toast bread
• 250 g mixed salad (frisée, radicchio, iceberg lettuce, corn salad, arugula)
• 350 g cherry tomatoes
• 2 tbsp white wine vinegar
• olive oil

Instructions

1. 1. Rinse the chicken meat thoroughly.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat a grill or a griddle pan and add a little oil.
5. 5. Cook the meat on the hot surface for about 10 minutes.
6. 6. Turn the meat repeatedly while cooking.
7. 7. Cut small hearts out of the toast bread.
8. 8. Grill the bread hearts until golden brown.
9. 9. Wash the salad vegetables.
10. 10. Remove wilted or inedible leaves.
11. 11. Spin the salad dry.
12. 12. Tear the salad into small pieces.
13. 13. Wash the cherry tomatoes.
14. 14. Remove the stem ends from the tomatoes.
15. 15. Halve or quarter the tomatoes.
16. 16. Pour vinegar into a bowl.
17. 17. Whisk the vinegar with four tablespoons of oil.
18. 18. Season the vinaigrette with salt and pepper.
19. 19. Add the salad to the vinaigrette.
20. 20. Add the tomatoes to the vinaigrette.
21. 21. Mix everything well together.
22. 22. Slice the grilled meat into strips.
23. 23. Place the salad on the plates.
24. 24. Distribute the meat strips over the salad.
25. 25. Garnish the dishes with the heart croutons.
26. 26. Serve the salad immediately.

Nutrition per serving

• kcal: 243
• Protein: 32 g · Fett/Fat: 9 g · Carbs: 8 g