Grilled Chicken Salad with Romaine and Fresh Vegetables

Step-by-step recipe

1. Since this chicken salad is not too high in calories, we usually make it for breakfast or as a side dish for meat. The small amount of mayonnaise helps with that. If you like, though, you can dress it with soured milk or low-fat yogurt instead. All the vegetables must be very fresh – “crisp”, as they say.
   
2. Start by cooking the chicken fillet – it has to cool down before the ingredients are mixed. You could simply boil the chicken, but then the salad will not be as aromatic. Pound the fillet to even out its thickness, or cut it horizontally without slicing all the way through so that it can be opened out flat. Brush the bottom of the pan with a little vegetable oil and cook the fillet until done and golden brown on both sides.
   
3. While the chicken is cooling, prepare the lettuce. Ordinary leaf lettuce or frisée will work, but romaine is better. Its leaves are firm and fleshy, quite juicy, and a wonderful dark green. Wash and dry the head of lettuce, then tear the leaves into large pieces with your fingers, removing the tough central rib. The leaves are not mixed with the other ingredients – they serve as a “bed” for the salad.
   
4. Once the fillet has cooled to room temperature, cut it into large cubes and put them in a mixing bowl. I add a little green onion to my chicken salad – a few stalks are enough. Do not chop the onion too finely. Mix the chicken and onion in the bowl, then season lightly with salt and ground black pepper.
   
5. Fresh young cucumbers do not need peeling; just cut them into cubes like the chicken. Choose tomatoes that are not too juicy. Some varieties have very few seeds – those are the best choice. Or simply remove the seeds and dice the flesh. Mix the chicken, onion, cucumbers and tomatoes in the bowl.
   
6. This salad is usually dressed with a small amount of mayonnaise. Buy it or make your own – it is up to you. A very good alternative is a dressing made from soured milk or yogurt with spices, herbs and an egg yolk. 1 tbsp of dressing or mayonnaise is enough, otherwise the salad will be swimming in it. Dress the salad and toss.
   
7. Arrange the torn lettuce leaves in roomy salad bowls. Spoon a portion of the salad on top and add some small green olives. If you like, add a little more pepper and a sprig of herbs – the salad is ready to serve. It needs no chilling or resting.
   
8. You can also add green celery stalks to the salad – peel off the outer layer, which is stringy. Instead of fillet you can use dark chicken meat, with the skin and cartilage removed. Sometimes fresh apple or pineapple is a nice addition, especially when cucumbers and tomatoes are out of season.