Authentic home cooking from Italy, with US measurements. 
Chicken Breast Salad
A fresh salad for hot summer days or evenings. You can enhance it with grilled vegetables like zucchini, eggplant, and bell peppers. Once the vegetables are cooked, let them cool to room temperature and season them with your favorite spices and herbs. Let them rest in the fridge for about half an hour in an airtight container to absorb the flavors. Afterward, you can mix them with the other ingredients to create your salad.
Chicken Breast Salad
A fresh salad for hot summer days or evenings. You can enhance it with grilled vegetables like zucchini, eggplant, and bell peppers. Once the vegetables are cooked, let them cool to room temperature and season them with your favorite spices and herbs. Let them rest in the fridge for about half an hour in an airtight container to absorb the flavors. Afterward, you can mix them with the other ingredients to create your salad.
Open in Cookpad AppSteps
- 1
Grill the chicken breast slices on a hot grill, season with salt and a pinch of oregano on both sides while grilling.
- 2
Once ready, place them on a plate to cool.
- 3
Wash the tomatoes and cut them into wedges. Season with olive oil, salt, oregano, and a garlic clove, then refrigerate to marinate.
- 4
Wash and dry the Belgian endive using a salad spinner, cut it into strips, and place it in a large bowl.
- 5
Cut the smoked scamorza cheese into chunks and add it to the bowl with the endive.
- 6
By now, the chicken breast slices should have cooled. Use kitchen scissors to cut them into 1-inch wide slices or chunks and add them to the bowl.
- 7
Take the tomatoes out of the fridge, remove the garlic, and add them to the bowl.
- 8
Now that all the ingredients are combined, season with a pinch of salt, oregano, olive oil, and vinegar. Mix and serve.
- 9
You can prepare your salad in the morning and enjoy it in the evening or the next day. In that case, group the ingredients in a bowl as you prepare them, making sure to cool the cooked ingredients (like chicken or grilled vegetables) first. Seal tightly and store in the fridge. Take the salad out of the fridge about half an hour before serving, dress it, and serve.
- 10
If you don't want to grill the chicken breast slices, you can boil them in salted water and season them once cooled and cut into chunks. Alternatively, you can use a whole chicken breast, shred it once boiled and cooled.
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