Grilled Chicken Salad

Name: Grilled Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Continental
Ingredients: 500 g Chicken thigh fillets/chicken breast; 1 tsp Salt; 1 tsp Black Pepper; 2 tbsp Olive Oil; 2 tbsp Extra Virgin Olive Oil; 4 tbsp Balsamic Vinegar; 1 tbsp Dijon Mustard Sauce; 1 tsp Salt; 0.5 tsp Black Pepper Powder; 1 tsp White Pepper Powder; 1 tbsp Red Chilli Flakes; 6 Cherry Tomatoes (halved); 2 small Cucumbers (sliced/diced); 1 Red Onion (cubed); 150 g Salad leaves

Leena Kohli (@leenakohli)

5.0

From 1 rating

Continental Appetiser Side Meat Gluten-Free

The Grilled Chicken Salad is packed with juicy chicken, crunchy veggies, and a zesty dressing.

It's a delicious blend of savoury and fresh tastes, perfect for immediate enjoyment or saving for later.

Not only tasty but also a nutritious choice, filled with chicken protein and veggie goodness.

Whether a speedy lunch or a...

Prep Time

20min

Cook Time

10min

Total Time

30min

Ingredients

4 Servings

For Marination

500g
Chicken thigh fillets/chicken breast
1tsp
Salt
1tsp
Black Pepper
2tbsp
Olive Oil

For Dressing

2tbsp
Extra Virgin Olive Oil
4tbsp
Balsamic Vinegar
1tbsp
Dijon Mustard Sauce
1tsp
Salt
1/2tsp
Black Pepper Powder
1tsp
White Pepper Powder
1tbsp
Red Chilli Flakes

For Salad

6
Cherry Tomatoes (halved)
2
small Cucumbers (sliced/diced)
1
Red Onion (cubed)
150g
Salad leaves

How to make Grilled Chicken Salad

Marinate chicken thigh fillets/breast with salt, black pepper, and olive oil for at least 20-30 minutes.
Preheat a grill pan over medium-high heat.
Place the marinated chicken on the grill pan and cook for about 5-6 minutes per side until nice, crispy and golden on both sides and cooked through. Set aside to cool slightly. Slice the grilled chicken into strips or cubes.
Whisk together extra virgin olive oil, balsamic vinegar, dijon mustard sauce, salt black pepper powder, white pepper powder and chilli flakes in a small bowl. Set the dressing aside.
Combine the cherry tomatoes, cucumber, onion and salad leaves in a large mixing bowl.
Add the sliced grilled chicken to the bowl.
Pour the prepared dressing over the salad and toss gently to ensure everything is coated evenly.
Enjoy the grilled chicken salad or refrigerate it to serve chilled later.

Tips & Tricks

Give your chicken space on the grill pan for perfect cooking.
If serving cold, refrigerate the salad for an hour, preferably overnight to let the flavours blend.
Leftovers make fantastic wraps or sandwich fillings for a quick and tasty meal.
Adjust seasonings and dressing amounts to suit your taste preferences.
This recipe yields 4-5 servings, depending on portion size.