Quick Grilled Chicken Salad

Ready in 20 minutes
4 servings

Brush grill with cooking oil. Heat until very hot. Season:

4 chicken breast fillets, skinless

with:

rock salt
freshly-craked black peppercorn

Sear chicken, and then reduce heat to cook it through, regularly brush with:

extra-virgin olive oil

When done, let rest grilled chicken on a platter covered.

In the meantime, in a big salad bowl, prepare the dressing:

1 shallot, finely-chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice

Whisk and gradually add in a fine stream:

1/3 cup extra-virgin olive oil

Season with:

fine salt
freshly-cracked black peppercorn

Into this, toss:

3/4 pound mixed salad greens
2 tablespoons fresh basil leaves, roughly-chopped
1 tablespoon fresh oregano leaves
2 ounces blue cheese, crumbled

Arrange on serving plates. Top with sliced grilled chicken breasts.

Let us know what you think!