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Steamed Chicken salad with baby potatoes and lettuce

By on June 21, 2021

Using a simple olive oil, roasted garlic and lemon instead of a heavy dressing makes this summer salad light and refreshing without sacrificing its flavor.

 

Ingredients (per serving)

1/2 steamed chicken breast, cut into bite-sized pieces

4-5 boiled baby potatoes sliced

1 cup of fresh lettuce leaves, cut in bite-sized pieces

2 hardboiled eggs (cut into quarters)

2-3 cloves garlic thinly sliced

2 tbsp extra virgin olive oil

1 tsp. lemon juice

rock salt

ground pepper

finely chopped parsley

Dressing

  1. Slice garlic in thin cuts. In a salad bowl,  add sea salt, garlic slices, and extra virgin olive oil. Cover bowl with a plastic wrap and heat on microwave until the garlic turns golden brown.
  2. Mix lemon juice, stir and set aside.
  3. In a salad bowl, arrange potatoes on the first layer. Then put the lettuce leaves next and eggs last. Season with pepper.
  4. Garnish with finely chopped parsley and thinly grated parmesan cheese.
  5. Drizzle with the lemon garlic dressing and serve immediately.

 

 

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