A wonderful, light and colorful salad with a mouthful of flavors. It is sure to delight all your five senses!
What you need: Serves 3
2 Tbsp balsamic vinaigrette dressing
3 cups romaine lettuce torn to pieces
1 cups quartered fresh strawberries
1 cup broccoli stems
1 cup mozzarella cheese cut into cubes or thick slices
1/2 cup diced red onion
1 large boneless chicken breast marinated
2 tsp grape-seed oil
For the marinade:
1/2 tsp paprika
1/2 tsp ginger garlic paste
A pinch of turmeric
1/2 tsp grape-seed oil, or your preferred choice.
2 tsp yogurt
Salt as needed
Poke the chicken breast with a fork several times. This is so that the marinade can be soaked in better. Rub the chicken with all the marinating ingredients and set in a ziploc. Store it in the fridge overnight. Place the chicken into a hot skillet with 1 spoon on grape-seed oil tablespoons of olive oil.
Let it cook over medium heat for about 4 minutes on each side until the chicken is browned yet the juices run when it is pressed down. Place it in a cutting board, let it cool and chop it down to chunks.
I cooked the red onions and broccoli along with the chicken, as i like them slightly cooked and caramelized. You may add them raw if you prefer.
Add the strawberries, broccoli, lettuce and cheese in a salad bowl. Throw in the chicken and toss it with balsamic vinaigrette. Serve immediately. Enjoy!