Tender Chicken Breast Salad with Extended Freshness
Healthy Diet Meal: Chicken Breast Salad Recipe with Tips for Keeping Lettuce Fresh Longer
Discover a simple secret to keeping your lettuce crisp and fresh for an entire week! By tearing the lettuce by hand instead of cutting, soaking it in cold water, and then thoroughly drying and sealing it in a zip-top bag with minimal air, you can maintain its freshness for over seven days. Simply take what you need and reseal, and enjoy crisp lettuce all week long.
Salad Ingredients
- 200g Chicken Breast Tenderloin
- 1 Tbsp Olive Oil
- Pinch of Salt
- Pinch of Black Pepper
- 1/2 Yellow Bell Pepper
- 1/2 Red Bell Pepper
- 2 cups Lettuce
- 2 Tbsp Balsamic Vinegar
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the lettuce, which is key to the salad’s freshness. I’ve used about one head of lettuce here.
Step 2
Gently peel the outer leaves of the lettuce one by one. Then, instead of using a knife, tear the lettuce into bite-sized pieces by hand. This method minimizes exposing the fresh cut surfaces to air, helping to maintain its crispness for longer.
Step 3
Instead of using the torn lettuce immediately, soak it in cold water for a short while. This helps revive wilted lettuce, making it plump and refreshingly crisp.
Step 4
Rinse the lettuce thoroughly under running water, then drain it in a colander. After that, use a salad spinner to remove as much excess water as possible. Thoroughly drying the lettuce is crucial for maintaining its freshness.
Step 5
Place the dried lettuce into a zip-top bag. Press out as much air as possible to flatten the contents, then seal the bag tightly. Store this in the refrigerator. By following this method, you’ll be amazed to find your lettuce stays crisp and fresh for over a week!
Step 6
Now, let’s prepare the bell peppers to add color and flavor. Take half of a yellow bell pepper and half of a red bell pepper. Remove the stems and seeds, then julienne them finely.
Step 7
Rinse the 200g of chicken breast tenderloin and pat it dry. Place it in a resealable plastic bag. Add 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper to season the chicken.
Step 8
Gently massage the chicken with your hands to ensure the seasoning and olive oil are well distributed. The olive oil will help keep the chicken tender.
Step 9
In your salad bowl, place about 2 cups of the fresh, crisp lettuce that you prepared earlier.
Step 10
Arrange the julienned red and yellow bell peppers over the lettuce. Gently toss everything together to combine. The mix of colors will make the salad visually appealing and enhance its flavor profile.
Step 11
Heat a non-stick pan over medium heat without any oil. Add the seasoned chicken breast tenderloins and cook until they are golden brown on both sides. Chicken tenderloins cook quickly, so watch them to prevent burning.
Step 12
Once the chicken is nicely browned, use two forks to shred it into bite-sized pieces. The tenderloin is soft and shreds easily. Shredding it into smaller pieces will help it integrate better with the salad.
Step 13
Return the shredded chicken to the pan and cook for another minute or so until lightly crisped on the outside. This adds a pleasant texture.
Step 14
Let the freshly cooked chicken cool slightly for a moment, then arrange it attractively over the prepared vegetables in the salad bowl. The contrast between the warm chicken and cool, crisp vegetables is delightful.
Step 15
Finally, it’s time for the dressing. In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1/2 tablespoon of minced garlic. Drizzle this tangy and slightly sweet dressing evenly over the salad. Enjoy your healthy and delicious chicken breast salad!
