I’ve been craving chicken salad recently and this is the easiest one to chuck together. Almost every salad I ate in the 80s was lettuce, tomato and cucumber so I still have a soft spot for this simple triumvirate. Cook the chicken using the 4/20 method and add the pan juices to the salad dressing because they’re delicious.
INGREDIENTS
Serves 2 Adults & 2 Kids
2 chicken breasts
1 head of romaine lettuce
1/2 cucumber
tomatoes
3 tbsps olive oil
1 tbsp balsamic vinegar
1 tsp thyme
1/2 tsp salt
1/4 tsp ground black pepper
optional: 100g kalamata olives
- Cook the chicken using the 4/20 method. Chop the lettuce into 1cm wide strips and scatter into a salad bowl. Chop the cucumber and tomatoes however you like then add to the bowl along with the olives if you’re using them.
- Pour the olive oil and balsamic into a small jar then add a tsp of thyme, 1/2 tsp salt and 1/4 tsp of pepper. Once the chicken is cooked, pour the pan juices into the jar as well then screw the lid on and shake.
- Slice the chicken and add to the bowl then pour over the dressing and toss. Finish with a balsamic glaze (make this by reducing 200ml of balsamic vinegar by half then letting it cool) and a sprinkle of sea salt.
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