Crispy Chicken & Mixed Vegetable Salad

When you want something that’s fresh, satisfying, and full of bright flavors, this Chicken Breast & Vegetable Salad is just the thing. Juicy chicken breast meets crisp mixed greens, juicy tomato slices, bursts of citrus from orange and grapefruit, and a handful of pine nuts for crunch. Dress it with a simple mix of soy sauce, olive oil, balsamic vinegar, and a hint of teriyaki, and you get a harmony of savory, sweet, tangy and crunchy.

It’s the kind of salad that feels fancy but comes together fast—perfect for lunch, a light dinner, or whenever you want something nutritious and gorgeous on the plate.

• 
  Squeeze the juice from half an orange, add a little salt and spices. I used a mixture of peppers. Cut the fillets into small pieces and pour the orange juice over them. The longer you marinate, the tastier the fillet will be. I marinated the fillet pieces for 3 hours.
• 
  Fry the fillet in olive oil, placing the pieces in the pan so that they do not overlap, but are well cooked on all sides.
• 
  Cut the tomatoes into slices.
• 
  Tear the lettuce leaves with your hands.
• 
  Peel the grapefruit and half of the orange, cut the slices into small pieces.
• 
  Place all ingredients in a deep salad bowl. Pour the dressing made from soy sauce, vinegar, teriyaki sauce, and olive oil over the salad. I used 2 tablespoons each of soy sauce and olive oil, 1 teaspoon of vinegar, and 2 teaspoons of teriyaki sauce. Mix the dressing to your liking.
• 
  Mix the salad, arrange it on plates, and sprinkle with pine nuts.
• 
  It turns out to be a complete and very tasty dinner.