American chicken salad

Name: American chicken salad
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 400 g chicken breast; 1 tbsp olive oil; 1 head romaine or butterhead lettuce; 100 g tinned sweetcorn, drained; 200 g cherry tomatoes, halved; 1 small cucumber, diced; For the dressing: 4 tbsp plain yoghurt; 1 tbsp mayonnaise; 1 tsp lemon juice; 1 clove garlic, crushed; salt, pepper

Time: 30 min4 servingsapprox. 390 kcal / serving (estimated)approx. 36 g protein / serving

This salad, a meal in itself, represents the lighter side of American lunches: lean chicken breast, crunchy vegetables and a creamy yoghurt dressing, ready in 30 minutes.

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Method

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Slice the chicken breast into thin cutlets (or halve it horizontally into two thin pieces), and season with salt and pepper.
Heat the oil in a frying pan over medium-high heat and cook the chicken for 4-5 minutes per side until cooked through (internal temperature 74 °C).
Rest it covered for 5 minutes so it stays juicy, then cut into strips.
Mix the yoghurt, mayonnaise, lemon juice and garlic, and season with salt and pepper.
Tear the lettuce into a large bowl and add the sweetcorn, tomatoes and cucumber.
Pile the chicken on top and drizzle with the dressing just before serving.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Rest the chicken after cooking: the juices are reabsorbed and it doesn't dry out.
Slice the meat thinner or flatten it so it cooks evenly.
The dressing is good without mayonnaise, but a little adds creaminess with fewer calories than a full mayo dressing.
It's even quicker with leftover roast chicken.

Frequently asked questions

How long does cooked chicken keep?

Covered in the fridge for 2-3 days, so you can prepare it at the weekend for the week's lunches.

Can it be grilled?

Yes, on a grill pan or barbecue, with a similar cooking time.

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