Grilled Chicken Breast with Vegetable Salad and Vinaigrette: A Symphony of Healthy Flavors

Ingredients:

For the Chicken:

• 2 skinless, boneless chicken breasts: Choose fresh or frozen cuts, but thaw them at room temperature before seasoning and cooking. If you prefer, use chicken fillets for even faster preparation.
• 1 tablespoon olive oil: Extra virgin for a more intense flavor, or regular if you prefer.
• Salt and black pepper to taste: Use good quality seasonings to enhance the flavor of the chicken.

For the Salad:

• 1/2 cup arugula: A dark green leaf with a strong, slightly spicy flavor, rich in vitamins and minerals. Substitute with watercress or spinach if preferred.
• 1/2 cup watercress: Rich in vitamins, minerals and antioxidants, with a pungent, fresh flavor that complements salad.
• 1/2 cup halved cherry tomatoes: It adds sweetness, color and juiciness to the salad. Use fresh, ripe tomatoes for the best flavor.
• 1/4 cup diced cucumber: Refreshing and crunchy, cucumber helps balance the flavors of the salad.
• 1/4 cup thinly sliced red onion: Adds a sweet and tangy touch to the salad. Substitute with white onion or shallot if preferred.
• 1/4 cup crumbled feta cheese: A salty, creamy cheese that complements the other ingredients in the salad. Try other options like grated Parmesan or goat cheese to vary the flavor.

For the Vinaigrette:

• 2 tablespoons olive oil: Extra virgin for a more intense flavor, or regular if you prefer.
• 1 tablespoon fresh lemon juice: Use fresh juice for a more citrusy and refreshing flavor.
• 1 teaspoon Dijon mustard: It brings a spicy and tasty touch to the vinaigrette.
• 1 clove of minced garlic: Fresh for a more intense flavor. Adjust the amount according to your preference.
• Salt and black pepper to taste: Use good quality seasonings to enhance the flavor of the vinaigrette.

Preparation method:

1. Prepare the Chicken:

• Season the chicken breasts: With salt, black pepper and olive oil, massaging well to ensure that the seasonings penetrate the meat. Let it rest for at least 15 minutes so that the flavors can integrate.
• Grill the chicken: Heat a nonstick skillet over medium-high heat. Add the olive oil and, once hot, add the chicken breasts. Cook for 5-7 minutes on each side, or until golden brown and cooked through. Cooking time may vary depending on the thickness of the chicken breasts.
• Rest the chicken: Remove from heat and let rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender, juicy chicken.

2. Prepare the Salad:

• Wash the vegetables well: Under running water, to remove any impurities. Dry them with paper towels.
• Cut the vegetables: In cubes or thin slices, according to your preference.

3. Prepare the Vinaigrette:

• In a small bowl, mix all the vinaigrette ingredients: Olive oil, lemon juice, Dijon mustard, minced garlic, salt and black pepper. Beat with a whisk until emulsified, forming a smooth sauce.

4. Assemble the Salad:

• On a shallow plate, arrange the green leaves: Arugula and watercress.
• Distribute the chopped vegetables on top of the leaves: Cherry tomatoes, cucumber and red onion.
• Finish with the sliced chicken: Distribute the grilled chicken slices over the salad.
• Drizzle with the vinaigrette: Evenly, taking care not to soak the salad.
• Finish with crumbled feta cheese: Sprinkle feta cheese over the salad to add creaminess and salty flavor.