A satisfying main-course salad combining grilled chicken breast with lettuce, corn, and colorful bell peppers. A lemon and olive oil dressing makes it light yet filling.
Rub the chicken breasts with salt, black pepper, a little lemon juice, and olive oil. Let them rest for 15 minutes.
Cook the chicken in a preheated grill pan on both sides until golden and cooked through.
Combine the lettuce, corn, bell peppers, and red onion in a large salad bowl.
Let the chicken rest, slice it into strips, and arrange them over the vegetables.
Mix the lemon juice and olive oil, drizzle the dressing over the salad, and serve.
Important: Bring the chicken breast to room temperature before grilling; otherwise, the center may remain raw. Make sure the chicken reaches a safe internal temperature.
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