Chicken Breast Salad Recipe

hard-boil eggs

Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a low boil and cook for 9 minutes for fully set yolks. Remove from heat, drain and transfer eggs to an ice bath for 5 minutes. Peel and halve or quarter when cool.

prep vegetables and cheese

While eggs cook, halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, shred the cheddar if not pre-shredded, and cut or drain the mozzarella into bite-sized pieces. Place mixed greens in a large serving bowl and keep chilled.

Pat the 2 chicken breasts dry with paper towel and, if thick, butterfly or pound them to an even 1/2-inch thickness for even cooking.

In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Brush or rub this marinade evenly over both sides of the chicken breasts. Let rest 10 minutes at room temperature (or up to 1 hour in the fridge).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Grill chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the surface has char marks. Transfer to a cutting board and let rest 5 minutes before slicing thinly against the grain.

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning. (Alternatively, use 2–4 tbs of your choice of store-bought dressing.)

Add the halved hard-boiled eggs, halved tomatoes, sliced cucumber, mozzarella pieces, and shredded cheddar to the bowl with the mixed greens. Toss gently to combine.

Top the salad with the sliced grilled chicken breast arranged evenly. Drizzle the prepared dressing over the salad (start with about half, add more to taste) and gently toss or serve with dressing on the side.

Garnish with chopped basil or parsley and serve with lemon wedges for squeezing over the chicken. Season with additional salt and pepper if needed.