Black Truffle Chicken Salad
This Black Truffle Chicken Salad is the perfect balance of elegance and simplicity, making it ideal for special occasions or an elevated everyday meal. Featuring juicy grilled chicken, crisp greens, and the rich aroma of shaved black truffles, this salad brings gourmet flavors to your table in just minutes. Whether you're hosting a dinner party or treating yourself to something special, this dish is easy to prepare yet impressively delicious.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450g)
- 1 tbsp olive oil (for cooking)
- ¼ tsp black pepper
- ½ tsp salt
- 6 cups mixed salad greens (romaine, arugula, or baby spinach)
- ½ cup cherry tomatoes (halved)
- ¼ cup shaved Parmesan cheese
- 1 tbsp black truffle shavings (or black truffle oil for a milder version)
- ¼ cup toasted walnuts (optional, for crunch
Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove (minced)
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Prepare the Chicken:Preheat a skillet or grill pan over medium heat.Rub the chicken breasts with olive oil, salt, and black pepper.Cook for 5-6 minutes per side, or until fully cooked (internal temperature 165°F / 75°C).Let rest for 5 minutes, then slice into thin strips.
- Make the Dressing:In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
- Assemble the Salad:In a large bowl, combine mixed greens, cherry tomatoes, and toasted walnuts.Drizzle with the dressing and toss gently.
- Add Chicken & Truffles:Arrange the sliced chicken on top of the salad.Sprinkle with shaved Parmesan and black truffle shavings.
- Serve & Enjoy:Give the salad a final light toss.Serve immediately for the freshest flavors!
Notes
- Truffle Substitutions: If fresh black truffles aren’t available, black truffle oil is a great alternative for adding depth of flavor.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Add dressing just before serving to prevent sogginess.
- Protein Variations: Substitute grilled shrimp or tofu for a pescatarian or vegetarian version.
