Cooking Instructions
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Step 1
Into a mixing bowl, add
Extra-Virgin Olive Oil (1/4 cup)
,
Distilled White Vinegar (1 Tbsp)
,
Dried Oregano (1/2 tsp)
,
Salt (1/2 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Smoked Paprika (1 tsp)
,
Dried Minced Garlic (1 tsp)
, and
Brown Sugar (1 tsp)
. Whisk to combine.
Step 2
Pour the marinade over the
Boneless, Skinless Chicken Breasts (3)
. Mix with your hands until chicken is well-coated. Set aside for 1 hour.
Step 3
Add chicken to a heated grill pan.
Step 4
Into a pot on the grill, add
Olive Oil (as needed)
and
Onion (1)
.
Step 5
Close the grill and let the chicken and onions cook for about 4 minutes.
Step 6
Flip the chicken and give the onions a stir. Close the grill and let them cook for another 4 minutes, or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C). Remove from the heat.
Step 7
To assemble the salad, layer
Lettuce (to taste)
,
Tomatoes (to taste)
,
Cucumbers (to taste)
, a few of the chicken strips,
Tortilla Strips (to taste)
,
Scallions (to taste)
, sautéed onions, and
Strawberry Balsamic Vinegar (to taste)
or other dressing of your choice.
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