Continental · serves 2

Grilled Chicken Salad

Twenty minutes, high protein, and you don't feel heavy afterwards.

25 min Easy Non-vegetarian

Ingredients

  • 400g chicken breast
  • 1 tsp paprika, 1 tsp oregano
  • 1 cucumber, 3 tomatoes, 1 onion
  • Lettuce or any greens
  • Feta or paneer
  • Olive oil, lemon, mustard
  • Black pepper

Method

  1. Flatten the chicken to an even thickness so it cooks evenly. Rub with oil, paprika, oregano, salt, pepper.
  2. Hot pan, 5 minutes a side, no moving it. Rest 5 minutes before slicing — this keeps it juicy.
  3. Dressing: 3 tbsp olive oil, juice of 1 lemon, 1 tsp mustard, salt, pepper. Shake in a jar.
  4. Toss the vegetables and greens in the dressing.
  5. Sliced chicken on top, cheese crumbled over.

Questions people ask about Grilled Chicken Salad

How long does Grilled Chicken Salad take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Grilled Chicken Salad?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Grilled Chicken Salad ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Grilled Chicken Salad vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Grilled Chicken Salad?

Bread, potatoes or a simple salad. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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