Salad With Fried Chicken And Yellow Pepper Recipe
  • 1 pound of skinless and boneless chicken breasts
  • 4 cups of chopped leafy greens including lettuce, arugula, romaine, and micro green in proportions to your taste
  • 1 ½ cup of sweet cherry tomatoes cut in halves
  • 2 yellow bell peppers
  • ½ cup of roasted sliced almonds
  • ¼ cup of cilantro leaves
  • 1 cup of soy sauce, 2 cloves of garlic, freshly squeezed juice of 1 lemon, 1 tablespoon of honey, and ¼ cup of pure olive oil for marinade
Balsamic Vinaigrette
  • 3 tablespoons of Extra Virgin olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of Dijon mustard or Bavarian sweet mustard
  • ½ tablespoon of salt
  • ½ tablespoon of brown sugar
  • ¼ tablespoon of ground black pepper
Creamy Dressing
  • ½ cup of light mayonnaise
  • ¼ cup of sour cream
  • ¼ cup of apple vinegar
  • 3 tablespoons of honey
  • 2 tablespoons of Dijon mustard
  • 1 small clove of garlic,smashed
  • 1 teaspoon of Himalayan salt
  • ¼ teaspoon of ground black pepper
  • ¼ cup of olive oil
  1. In a bowl, blend all ingredients for the marinade and let the chicken breast soak in it from 15 minutes to a couple of hours if you have enough time.
  2. Once marinated, roast the chicken on a non-stick fry pan without oil, in a rotisserie oven, or on a grill within 15-20 minutes until juices run clear. When cooked, let the chicken cool and cut it into ½-inch slices.
  3. Cut peppers in halves, discard seeds and stems and cut peppers lengthwise into thin strips.
  4. In a big bowl, mix all ingredients for the Balsamic Vinaigrette or Creamy dressing.
  5. Put leafy greens, tomatoes, chopped pepper, and cilantro leaves into a bowl with the dressing and toss gently to coat.
  6. Serve the salad on a big plate with roasted chicken slices and sliced almonds on top.
Recipe by Yummiest Food Recipes at