Grilled Chicken and Iceberg Lettuce Salad

This vibrant salad combines the smoky flavor of grilled chicken breast with the crisp freshness of iceberg lettuce. The dish is not just visually appealing but also deliciously satisfying, with the tender, juicy chicken cubes perfectly balanced by the cool crispy salad leaves. A simple yet impactful dressing of mayonnaise and soy sauce introduces a creamy, savory touch that ties the ingredients together beautifully. The salad is then topped with almond flakes and grated carrots, adding a delightful crunch and a subtle sweetness. Ideal for a quick meal, this salad can be prepared in just under 15 minutes, making it perfect for busy weekdays or light weekend lunches. With minimal cooking involved, it's an easy dish that even novice cooks can master. Moreover, this recipe can be easily adjusted to cater to various dietary preferences by swapping ingredients as preferred. Whether you're enjoying it as a main or a side dish, this salad is sure to impress your taste buds and those of your guests. Pair it with a refreshing beverage for an even more delightful dining experience.

Ingredients

Main Ingredients

• Grilled Chicken Breast (smoked) – 1 piece
• Iceberg Lettuce – 1 head
• Mayonnaise – 3 tablespoons
• Soy Sauce – 1 tablespoon
• Almond Flakes – 2 tablespoons
• Grated Carrots – 2 medium-sized
• Oil – 1 teaspoon

Preparation Time

• Total Time: 15 minutes

Step-by-Step Instructions

1. Begin by preparing the chicken breast. Cut the smoked grilled chicken breast into small cubes for easy incorporation into the salad.
2. Take the iceberg lettuce and gently peel it apart. Rinse the leaves thoroughly under cold water, and then tear them into bite-sized pieces.
3. In a mixing bowl, combine the mayonnaise with the soy sauce until smooth to make the dressing. Adjust the seasoning if necessary.
4. Arrange the iceberg lettuce in a large salad bowl to create a base layer.
5. Add the diced chicken on top of the lettuce, distributing it evenly.
6. Drizzle the dressing generously over the top, ensuring that it covers the chicken and lettuce.
7. For added texture and flavor, sprinkle almond flakes over the salad.
8. Grate two medium-sized carrots, then evenly distribute the grated carrot on top for a pop of color and sweetness.
9. Use a spoon or salad tongs to gently toss all the ingredients, ensuring each ingredient is coated with the dressing.
10. For extra flavor, you can add a tablespoon of oil near the end to give the salad a glossy finish.
11. Taste the salad; adjust seasoning by adding more soy sauce if needed for additional umami.
12. If you prefer a spicier salad, add a pinch of chili flakes.
13. The salad is now ready to be served. For a quick refresh before serving, chill it in the refrigerator for 5 minutes.
14. Accompany with crusty bread or toast for a complete meal if desired.
15. Enjoy your flavorful and refreshing grilled chicken and lettuce salad!

Tips

• Substitutions: Use Greek yogurt instead of mayonnaise for a healthier dressing.
• Enhancements: Add cherry tomatoes for color and sweetness or avocados for creaminess.
• Storage: Store leftovers in an airtight container in the refrigerator to keep them fresh.

Nutritions

• Calories: Approx. 320 per serving
• Protein: 21g
• Fats: 18g
• Carbs: 14g

Variations

• For a vegetarian version, replace the chicken with grilled tofu or tempeh.
• Add boiled eggs or chickpeas for an extra boost of protein.
• Use spinach or mixed greens instead of iceberg lettuce for different textures and flavors.

Serving Suggestions

• Pair with a chilled glass of white wine or light beer.
• Serve alongside garlic bread or a simple pasta dish for a filling meal.
• Garnish with fresh parsley or cilantro for an aromatic touch.

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