Broiled Chicken Salad Recipe


  • 4 boneless chicken breasts
  • ½ lb mixed salad greens
  • ¼ cup sliced fresh basil leaves
  • 2 fresh oregano leaves
  • 2 oz gorgonzola cheese
  • 2 fresh lemon juice
  • Salt and cracked black pepper to taste


  • 2 fresh lemon juice
  • 1 extra virgin olive oil
  • salt and cracked black pepper to taste

Cooking Instructions:

  1. Preheat  broiler on high with rack in the middle of the oven, about 7 inches from the heat  source. Place shallow metal ovenproof pan under the heat to get very hot for  about 10 minutes.
  2. While pan is getting hot, rinse and spin dry salad green along with basil and oregano leaves. For oregano, simply run your fingers down the stem to remove leaves and place whole in  salad.
  3. When pan is hot, reduce heat to low,  season chicken breasts with a little salt and pepper and place on hot pan skin side up. Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts. The breasts cook fast because they are cooking on both sides at the same time. When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese  and return to broiler to melt.
  4. Toss greens with lemon juice, olive oil, salt, and pepper. Distribute the greens onto 4 plates. Place chicken breasts on top of greens.
  5. Serve.

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