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Grilled Chicken Salad

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Grilled Chicken Salad

Grilled Chicken Salad

S. Wongkaew

For a delicious, nutritious and low-carb meal, try out this grilled chicken salad recipe.

It's easy to prepare and the only cooking required is the grilling of the chicken.

I sometimes throw in some slices of Fuji apple if I have any handy or a mixture of seeds such as sunflower, pumpkin or sesame seeds.


  • 2 free-range chicken breasts
  • 3 cloves of garlic, crushed
  • Juice from one lemon
  • 1/8 cup of olive oil
  • 5 romaine lettuce leaves, roughly chopped
  • 5 cherry tomatoes, halved
  • 1 ring of Spanish onion, roughly chopped
  • Chopped fresh chives for sprinkling
  • A handful of crumbled feta
  • 1/4 cup of extra virgin olive oil
  • 2 Tbsp of white wine vinegar
  • 1 tsp of sugar
  • 1 clove of garlic, finely chopped
  • Sea salt & pepper


  1. Marinate the chicken breasts in the fridge for up to 1 hour in lemon juice, crushed garlic, 1/4 tsp of salt and 1/8 cup of olive oil.
  2. Heat up the grill and then cook the chicken for about 10-15 minutes. The chicken is ready when you cut it and the juices run clear.
  3. Meanwhile, wash and dry all the vegetables and then arrange them in a salad bowl with the feta.
  4. To prepare the dressing, mix together the 1/4 cup of extra virgin olive oil, sugar, white wine vinegar and finely chopped garlic. Whisk with a fork to combine well.
  5. Slice the chicken and then arrange on top of the salad. Drizzle on the dressing and then sprinkle on the chopped chives.
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