Veggie With Chicken Breast Salad (katy Salad) Recipe
Lettuce, tomatoes, cucumbers, black olives, green olives, green peppers, and onions topped with a grilled chicken breast. Sub steak add $3.75
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Grilled Chicken
Optional Add-Ons
Method
Prepare Salad Base
- 1
Wash and Chop Vegetables
Thoroughly wash the romaine lettuce, cherry tomatoes, cucumber, black olives, green olives, green bell pepper, and red onion. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber, green bell pepper, and red onion thinly.
- 2
Combine Salad Ingredients
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, black olives, green olives, green bell pepper, and red onion. Toss gently to mix.
Grill Chicken
- 3
Prepare Chicken
In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper. Rub this mixture over the chicken breasts to season them.
- 4
Grill Chicken
Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from grill and let rest for a few minutes.
- 5
Slice Chicken
Once rested, slice the grilled chicken breasts into thin strips.
Assemble Salad
- 6
- 7
Serve
Serve the salad immediately, optionally drizzling with your favorite dressing.