Grilled Chicken and Olive Salad

• For Salad
• chicken breasts↗2
• green olives↗5 -6
• black olives↗5 -6
• stuffed olives5 -6
• teaspoon black peppercorns, crushed↗1⁄4 teaspoon
• salt↗
• tablespoon oil1 tablespoon
• bunch lettuce leaf↗1
• For dressing
• sprig rosemary↗1
• fresh basil leaves↗3 -4
• sprigs thyme↗2
• teaspoons olive oil↗4 teaspoons
• teaspoons lemon juice↗2 teaspoons
• salt↗
• teaspoon white pepper powder1⁄4
• teaspoon sugar↗1⁄4

Step-by-step instructions

1. 1

   Wash, de-skin and clean the chicken breasts.

2. 2

   Pat dry with an absorbent kitchen towel.

3. 3

   Wash and finely chop the fresh herbs.

4. 4

   Wash lettuce and tear them into bite-sized pieces.

5. 5

   Marinate the chicken breasts in oil, salt, pepper and 1/2 tsp.

6. 6

   of the chopped fresh herbs.

7. 7

   Refrigerate for half an hour.

8. 8

   Mix olive oil, lemon juice, salt to taste, pepper, sugar and the remaining finely chopped fresh herbs to prepare the dressing.

9. 9

   Grill the chicken breasts in a pre-heated grill or a tawa on medium heat for 8-10 minutes or until done, turning once or twice, taking care it remains juicy.

10. 10

    Allow it to cool.

11. 11

    Cut into one-inch sized pieces.

12. 12

    Add olives, lettuce leaves and the dressing.

13. 13

    Toss lightly.

14. 14

    Serve immediately.