Chicken Salad

Recipe from

Real Simple


1 3-ounce boneless, skinless chicken breast
1/8 teaspoon black pepper
2 cups packaged salad greens
1/4 cup jarred roasted red peppers, sliced
1/2 cup jarred artichoke hearts, halved
1 teaspoon extra-virgin olive oil
4 basil leaves, chopped
1 slice multigrain bread, toasted


Heat a grill or grill pan over medium heat.

Rinse the chicken and pat dry with paper towels. Season the chicken with the black pepper and grill until cooked through, 5 minutes per side. Transfer to a cutting board and let rest 5 minutes; slice.

Meanwhile, in a medium bowl, combine the greens, red peppers, artichokes, vinegar, oil, and basil. Top with the sliced chicken and serve with the toast.


February 2007
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