Small Salad With Meat Recipe
Make Small Salad With Meat Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad base
Meat
Dressing
Optional garnish
Method
Meat
Season
Pat the 4 oz of chicken breast or steak dry with a paper towel. Season both sides with 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder. Let rest 5 minutes.
Cook
Heat 1 tsp olive oil in a small skillet over medium-high heat until shimmering. Add the meat slices in a single layer and cook 2–3 minutes per side (thin slices) until cooked through and browned. For chicken, internal temperature should reach 165°F (74°C). Remove from pan and let rest 3 minutes, then slice thinly if not already sliced.
Dressing
In a small bowl or jar combine 1 tbsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/8 tsp salt and 1/16 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning to taste.
Salad base
Place 2 cups mixed salad greens in a small bowl or plate. Add 6 halved cherry tomatoes, 1/2 cup thin cucumber slices, 2 tbsp thinly sliced red onion and 1 tbsp chopped parsley. Toss gently to combine.
Drizzle about half the dressing over the greens and toss lightly so leaves are evenly coated.
Assembly & garnish
Arrange the sliced cooked meat atop the dressed salad. Drizzle remaining dressing over the meat and salad if desired.
Sprinkle 1 tbsp crumbled feta or shaved Parmesan and 1 tbsp toasted chopped nuts over the salad as a garnish, if using.
Serve immediately while the meat is still slightly warm.