Grilled Chicken Breast Salad

There is a simple beauty to a properly cooked seared chicken breast. The skin is somewhat crispy and the breast meat is tender and juicy, but how do you do it? The key is really hot pan. I've tried to get this right many times on my gas stove, but without success. I finally got it right when I used my grill pan on the BBQ. I kept the heat high, but not high enough to burn and allowed the chicken to cook long enough to get a really nice golden brown sear. Once the skin is perfectly cooked, I reduced the heat while the breast cooks through. Lastly, letting the chicken rest 5 minutes before serving is when you will get that moist juicy breast meat.

 

Indoor outdoor grill pan

Ingredients:

Boneless chicken breast with skin

Olive oil

Salt & pepper

Mixed greens

Brianna's Vinaigrette

 

Preparation:

Take the chicken breasts and place skin side down on a plate covered in paper towels. Let the paper towels soak up any moisture on the chicken breast. Salt and pepper the breast and then brush on some olive oil on the skin side of the chicken breast.

 

Place the grill pan on the barbeque on medium heat. Put the chicken breasts on the grill pan skin side down. Adjust the heat if necessary, but it should be hot and you should here the chicken sizzling away. Continue to cook skin side down until the skin is nice and golden brown. At this point the chicken should be 3/4 cooked. Reduce the heat to low and turn the breasts over and cook for the final 5 minutes until done. Remove the chicken to a plate and let rest 5 minutes before serving.

 

To serve, place some mixed greens in a large salad bowl and toss with some Brianna's Vinaigrette dressing. Place a portion of greens on a serving plate and top with sliced chicken breast.