The World's Healthiest Foods

15 Minute Broiled Chicken Salad

This quick and easy chicken salad is a perfect lunch or light dinner making it easy for you to enjoy a great tasting way to receive the health benefits of chicken and salad greens. Our Quick Broil method of cooking the chicken makes this especially quick and better by sealing in the juices of the breasts. Feel free to add more vegetables of your liking to the salad greens for extra nutrition if you have the time.

15 Minute Broiled Chicken Salad Prep and Cook Time: 15 minutes

Ingredients:
4 boneless chicken breasts
½ lb mixed salad greens
¼ cup sliced fresh basil leaves
2 TBS fresh oregano leaves
2 oz gorgonzola cheese
2 TBS fresh lemon juice
salt and cracked black pepper to taste

Dressing
2 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
Directions:

  1. Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source. Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.
  2. While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves. For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.
  3. When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up. Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts. The breasts cook fast because they are cooking on both sides at the same time. This is our Quick Broil cooking method. When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt. (If you’re not sure if chicken is done, make a little slice with a small sharp knife to check. It should be only slightly pink.
  4. Toss greens with lemon juice, olive oil, salt and pepper. Distribute greens onto 4 plates. Place chicken breasts on top of greens. Serve.

    Serves 4

Healthy Cooking Tips: Chicken breasts can easily dry out. Leaving the skin on until done and making sure you do not over cook it helps a great deal. The breasts should read 160 degrees on an instant reading thermometer and the juices run clear. By leaving the skin on while broiling it keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from the heat as recommended, and have the heat turned to low. This will give the breasts a chance to cook throughout without burning on top and drying out. Placing it in a very hot pan seals the bottom and retains more moisture
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation