Equipment
Ingredients
Chicken
- 300 g chicken breast, boneless, skinless
- 15 ml olive oil
- 2 g salt
- 1 g black pepper
Salad Base
- 150 g romaine lettuce, roughly chopped
- 100 g cherry tomatoes, halved
- 100 g cucumber, sliced
Light Vinaigrette
- 30 ml olive oil
- 15 ml apple cider vinegar
- 5 g dijon mustard
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Combine 30ml olive oil, apple cider vinegar, dijon mustard, salt, and black pepper in a small bowl. Whisk vigorously until the mixture is smooth and fully emulsified.
Pat the chicken breasts dry with a paper towel to ensure proper browning. Season evenly on both sides with the measured salt and black pepper.
Heat 15ml olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 74 C or 165 F.
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing it into strips. This allows the juices to redistribute.
In a large mixing bowl, combine the roughly chopped romaine lettuce, halved cherry tomatoes, and sliced cucumber.
Top the vegetable base with the sliced chicken breast, drizzle with the prepared vinaigrette, and mix gently to combine. Serve immediately.
Chef's Notes
- Pounding the chicken breasts to an even thickness before cooking ensures uniform cooking and prevents dry, overcooked edges while waiting for the thickest part to finish.
- Resting the chicken is crucial. Slicing it immediately off the heat will cause the flavorful juices to leak out onto the cutting board, leaving the meat dry.
- Emulsifying the dressing with Dijon mustard not only adds tang but prevents the oil and vinegar from separating quickly on the plate, coating the leaves evenly.
- For the absolute crispest lettuce, wash the leaves in ice water and dry them completely before cutting.
Storage
Refrigerator: 1 day — Keep dressing and chicken separate from the vegetables if storing to prevent soggy lettuce.
