Instructions
Step 1: If you don’t already have a grilled chicken breast ready, season it with salt, pepper, and paprika, then grill over medium heat for 6-7 minutes per side until cooked through. Let it rest for a few minutes, then slice into bite-sized pieces.
Step 2: Boil 2 eggs in salted water for about 10 minutes until hard-boiled. Cool them in ice water, then peel and halve them.
Step 3: Wash and chop your romaine or mixed greens and place them on a large serving plate as your fresh base.
Step 4: Arrange the sliced cucumber, halved boiled eggs, and cherry tomatoes around the greens in an attractive pattern.
Step 5: Layer your sliced grilled chicken breast in the center of the salad.
Step 6: Drizzle the entire salad with 1 tbsp of olive oil, then season with a pinch of salt, black pepper, and a sprinkle of paprika for extra flavor and color.
Step 7: Toss gently just before eating, or serve as is and let your guests mix it to their liking.
Storage and Reheating Tips
Store your components separately in airtight containers for best results. Keep the greens, vegetables, eggs, and chicken in separate containers so the salad stays fresh and crisp for up to 3 days in the refrigerator.
Assemble the salad fresh when you’re ready to eat it. If you must prepare it ahead, dress it lightly just before serving to prevent the greens from becoming soggy.
The chicken and eggs can be enjoyed cold straight from the fridge, or you can quickly warm the sliced chicken in a skillet for a warm salad variation if you prefer.
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