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Chicken Salad




2 lb Chicken cutlets (6 large slices), pounded thin and cut lengthwise in half


2 tbsp extra virgin olive oil

4 tbsp freshly squeezed lemon juice

1 tsp dried oregano

2 tsp salt


8 cups chopped, washed romaine lettuce (2-8oz bags)

4 cups grape tomatoes, halved (2 pints)

4 Kirby’s (small cucumbers) peeled, finely sliced and halved

4 red radishes, finely sliced


1/2 cup mayonnaise

2 tbsp raw organic cane sugar

3 cloves garlic, minced

1/2 tsp Kosher salt


This chicken salad is simplicity itself. The lemon juice that I included in the marinade penetrates the chicken quickly, breaking down the chicken’s fibers (somewhat cooking it as is true of a ceviche) and imbuing it with tremendous flavor. Hence, there’s no need for a long marinating time. I told you it was easy.


  1. In a bowl, stir together the marinade ingredients. Add the cutlets, turning until well coated.
  2.  Pre heat a grill pan set over high heat for 5 minutes.
  3. Remove the chicken from the marinade; discard any leftover marinade. Place the chicken on the grill; cook for 2 to 4 minutes or until the chicken turns white. Turn the chicken over; cook for an additional 2 to 4 minutes or until cooked through.
  4. Transfer chicken to a clean cutting board. Cut each cutlet into 1/2 inch slices.
  5. Salad: Place all of the vegetables in a large serving bowl.
  6. Dressing: In a separate small bowl, mix together all of the dressing ingredients. Pour the dressing over the vegetables, tossing gently until well coated. Top with grilled chicken slices. Serve immediately.

Makes 6 servings.