Have some freshly grilled chicken breast? Or some leftovers from yesterday’s lunch? Bring it to life with colorful cherry tomatoes, white cheese and toast croutons and hop on the healthy and light dinner party train!
Nutrition stats: 300kcal / 17g carbs / 10g fat / 34g protein
Grilled chicken breast salad
Servings: 1
Calories: 300kcal
Ingredients
- 100 g grilled chicken breast
- 25 g white cheese I used Delaco's "telemea de vaca"
- 1 slice bread of choice, I used country style bread
- 7 large red cherry tomatoes
- 5 yellow and orange cherry tomatoes
Instructions
- Cut your tomatoes in different styles per type. I cut the regular red ones in quarters, then the orange and yellow ones in round slices.
- Season the tomatoes with salt and freshly ground pepper (careful on the salt, the cheese is also salted, so might want to add less than you thought initially). However, this step is important as while you prepare your other ingredients, the tomatoes will have time to absorb the seasoning.
- If you are using freshly grilled chicken breast, leave it to rest for about 10 minutes before adding it to the salad. If you are using leftovers straight from the fridge, I recommend you use them cold and not reheat them.
- Toast your bread slice twice so that it completely dries. I put mine 3 minutes first then another 1.5 minutes. Cut the bread slice in small dices.
- Toss everything in a salad bowl (including the cheese ) and mix a few times, then enjoy while the croutons are not too moist.
