15 Minute Broiled Chicken Salad
Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.
Yield
4 servingsPrep
6 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | pound |
mixed salad greens
mixed |
|
| ¼ | cup |
basil
leaves, fresh and sliced |
*
|
| 2 | tablespoons |
oregano
fresh |
*
|
| 2 | ounces |
gorgonzola cheese
or goat cheese |
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
black pepper
cracked to taste |
*
|
| For the dressing | |||
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
cracked to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 226.8 | g |
mixed salad greens
mixed |
|
| 59 | ml |
basil
leaves, fresh and sliced |
*
|
| 3E+1 | ml |
oregano
fresh |
*
|
| 57.8 | ml/g |
gorgonzola cheese
or goat cheese |
*
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1 | x |
black pepper
cracked to taste |
*
|
| For the dressing: | |||
| 3E+1 | ml |
lemon juice
fresh |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
cracked to taste |
*
|
Directions
Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source.
Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.
While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves.
For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.
When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up.
Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts.
The breasts cook fast because they are cooking on both sides at the same time.
This is our Quick Broil cooking method.
When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt.
(If you're not sure if chicken is done, make a little slice with a small sharp knife to check.)
It should be only slightly pink.
Toss greens with lemon juice, olive oil, salt and pepper.
Distribute greens onto 4 plates.
Place chicken breasts on top of greens. Serve.
