A hearty main-course salad where grilled chicken breast meets lettuce, corn, and colorful bell peppers. With its lemony olive oil dressing, it results in a meal that's light yet filling.
Rub the chicken breasts with salt, black pepper, a little lemon juice, and olive oil, and let rest for 15 minutes.
Cook the chicken in a preheated grill pan until both sides are golden brown and fully cooked through.
Mix the lettuce, corn, peppers, and red onion in a large salad bowl.
Slice the rested chicken into strips and place on top of the vegetables.
Mix the lemon juice and olive oil and drizzle over the salad before serving.
Important: Bring the chicken breast to room temperature before grilling; cold meat can cook with a raw center. Make sure the chicken's internal temperature is sufficient.
If you marinate the chicken in lemon and olive oil for 15-20 minutes before cooking, it becomes both more flavorful and juicier. Letting it rest for a few minutes instead of slicing it right away keeps the juices inside.
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