We enjoy making our own salads at home. The most frequent one I make at home is grilled chicken salad. Sometimes I use drumsticks; and some other times I use chicken breasts.
For chicken breasts：
2 pieces of chicken breasts
freshly ground black pepper
2 to 3 tablespoons soy sauce
1 tablespoon rice cooking wine
1/2 teaspoon sesame oil
1/4 teaspoon McCormick grill seasoning of your choice
salt to taste
For the salad：
1/2 to 1 avocado
grated parmesan cheese
For salad balsamic vinaigrette dressing：
In a large bowl, add chicken breasts, along with black pepper, soy sauce, rice cooking wine, sesame oil, grill seasoning and salt. Rub the chicken with spices until it is evenly coated. Cover with plastic wrap and refrigerate for a couple days.
I don’t remove the skin because chicken skin can help chicken meat to stay tender and juicy. You can remove it after the cooking if you like.
Take the chicken out of refrigerator an hour prior grilling.
Preheat the oven to 450F/232C. I use a toaster oven here because it heats up faster and more efficient.
Heat a cast iron grill pan over high heat until it gets really hot. Add chicken breast to the grill pan, skin side down. Grill for 2 minutes.
That is the good thing about chicken skin for grilling. I don’t even need to grease the pan or chicken and they don’t stick to the pan.
Flip them over. See how beautiful the grill marks are? O(∩_∩)O~
Grill for another 2 minutes.
Send the chicken along with grill pan to oven to bake for 6 to 12 minutes depending on the sizes and thickness of the chicken.
When the chicken is in the oven, I resemble my romaine salads.
Add honey, balsamic vinegar, salt, black pepper and extra virgin olive oil to a small bowl or jar. Whisk until everything is well combined.
Dice the grilled chicken breast and add to salads. Sprinkle with grated parmesan cheese.
Add salad dressing and these amazingly delicious grilled chicken salads are all done!
Bon appétit O(∩_∩)O~