This salad is one of my staple lunches. I like it, as it is easy, it has crunch, right balance of citrus and my favourite grilled chicken. Readers, this is the second issue of my 10 episode salad recipe. I am on a diet, and this seems to be a perfect fit for my lunch or dinner.
Only time consuming factor is the preparation of the chicken. Take one piece of chicken breast, marinade well with one tea spoon Worcestershire sauce, one tea spoon lemon juice, salt, pepper and 1/2 tea spoon ginger pulp. Best if you can do it over night, so that when you want to have your lunch just keep 10 minutes for the preparation.
In the morning, cut all your greens and oranges. I took 1/2 carrots, 2- 3 lettuce leaves, 1/2 cucumber (without seeds) and 1 whole apple. You take whatever you want. Cut the vegetable in same size.
Now grill the chicken in pan with olive oil until just done. Take all the ingredients together, add dry green chili, parsley, celery and sea salt with lemon juice and olive oil. Toss well and serve immediately.