Grilled Chicken Salad

35 Minutes

8 Servings

Method

Method

  • Mix all the marinade (except paprika) ingredients in a bowl and set aside

  • Place chicken in bowl and pour half of mixed marinade dressing over it and set aside the other half in fridge to be used later.

  • Sprinkle paprika and salt over chicken and rub mixture in, there's no set way to marinade chicken, you can add spices as you like, I like spicy so I add a little bit of black pepper. Cover chicken and place in fridge for 10 minutes.

  • While waiting for the chicken, chop up cucumber, tomatoes, avocado and olives and mix in a large salad bowl.

  • Heat 2 tablespoons of rapeseed oil, add chopped onions and 1 clove of minced garlic and sauce until brown, remove and drain out oil. Add onions to the salad ingredients in bowl.

  • Heat 1 tablespoon of oil in a pan over medium heat and grill chicken on both sides until chicken is completely cooked and browned.

  • Slice chicken and arrange over salad.

  • Take out the other half of the marinade and drizzle over salad

  • Toss on feta cheese (Optional)

Ingredients

For the Marinade:

  • 2 tablespoons olive or rapeseed oil

  • Water (1/4 cup)

  • 1 Lemon (Freshly squeezed)

  • Red Wine Vinegar

  • 2 tablespoons dried basil

  • 2 tablespoons dried oregano

  • 2 tablspoons dried parsely

  • 2 tablespoons dried cilantro (also known as coriander)

  • 1 tablespoon red chill flakes or black pepper

  • 2 cloves garlic (minced)

  • 1 teaspoon salt

  • 1 tablespoon paprika

  • 500g boneless chicken thighs or breast                                        


For the Salad

  • 1 packet rocket salad

  • 4 cherry tomatoes (Deseeded and diced)

  • 1 onion sliced in rings

  • 2 avocado sliced

  • 1 small; bowl of black or green olives

  • 1 clove minced garlic

  • 2 tablespoons rapeseed oill

  • feta cheese (Optional)

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