Chicken On The Green Recipe
Crisp iceberg blended with tender spring greens, grilled chicken breast, cheddar, tomato, sliced egg topped with Jamil's fried okra
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Ingredients
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Salad Base
Chicken
Toppings
Method
Prepare the Salad Base
- 1
Wash and Chop
Rinse the iceberg lettuce and spring greens under cold water. Chop the iceberg lettuce into bite-sized pieces and place it in a large salad bowl. Tear the spring greens and add them to the same bowl.
- 2
Prepare the Tomato
Dice the tomato into small cubes and add it to the salad bowl with the greens.
- 3
Cook the Chicken
- 4
Season the Chicken
Rub the chicken breasts with olive oil, salt, black pepper, and garlic powder.
- 5
Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Once cooked, remove from the grill and let rest for a few minutes.
- 6
Slice the Chicken
Once the chicken has rested, slice it into thin strips.
Assemble the Salad
- 7
Combine Ingredients
In the salad bowl with the greens, add the sliced grilled chicken and toss gently to combine.
- 8
Add Cheese and Eggs
Sprinkle the cheddar cheese over the salad and arrange the sliced eggs on top.
- 9
Finish with Fried Okra
Top the salad with Jamil's fried okra for an added crunch and flavor.
