Description
A vibrant, satisfyingly crisp American salad featuring golden-baked chicken strips, fresh lettuce, celery, and a tangy light mayonnaise dressing. Perfect for a quick yet flavorful light meal.
Ingredients
2 chicken breasts (6 oz each)
1 head iceberg lettuce
1 stalk celery
2 tbsp light mayonnaise
1 tbsp lemon juice (freshly squeezed)
Olive oil (for brushing)
Instructions
Dry chicken breasts with paper towels to remove excess moisture
Cut into 1/4-inch thick strips for even baking
Brush olive oil on both sides of chicken
Bake at 425°F (8-10 minutes) until edges brown
Chop iceberg lettuce into large pieces into a bowl
Trim and finely dice celery stalks
Stack baked chicken slices on a cooling rack briefly
Whisk mayonnaise with lemon juice and 0.5 tsp salt
Pile vegetables and cold chicken atop lettuce; drizzle dressing just before serving
Notes
Use romaine or mixed greens if iceberg is unavailable
Cherry tomatoes can replace celery for alternate texture
Avocado or Greek yogurt may substitute for light mayonnaise
Chill dishes beforehand to maintain lettuce crispness
Aluminum baking sheets ensure even heat distribution
Refrigerate olive oil briefly to thicken its coating
Layer tender celery below firmer lettuce to prevent bruising
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 21g
- Cholesterol: 65mg