United States

Grilled chicken salad

Name: Grilled chicken salad
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 500 g breast butterflied chicken, boneless; 3 1/2 tbsp divided olive oil; 1 1/2 tbsp lemon juice; 2 cloves grated garlic; 1 tsp dried mixed herbs (italian seasoning); 1/2 tsp kashmiri chilli powder; 1 tsp salt; 1/2 tsp black pepper; 1 head torn lettuce; 1 sliced cucumber; 1 cup cherry tomatoes tomato; 1 sliced red bell pepper (red capsicum, red pepper); a few red onion rings onion; 3/4 cup charred sweet corn kernels (corn kernels); 1 small sliced avocado; 2 tsp prepared mustard; 1 1/2 tsp honey; 1 tbsp vinegar

Charred lemon herb chicken on crunchy greens with honey mustard. Lunch that actually fills you up.

30 minTime

32 gProtein each

mildSpice

Warm meets cold1 chapter · 1 min read

Make it your way

Grandma's wayLemon herb grilled chicken, mixed salad, honey mustard dressing.

The original

379kcalsame

32 gproteinsame

5 gfibresame

30minutessame

Grilled chicken salad.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g breast, butterflied

Olive oil3½ tbsp, divided

Lemon juice1½ tbsp

Garlic2 cloves, grated

Dried mixed herbs (italian seasoning)1 tsp

Kashmiri chilli powder½ tsp

Salt1 tsp

Black pepper½ tsp

Lettuce1 head, torn

Cucumber1, sliced

Tomato1 cup cherry tomatoes

Red bell pepper (red capsicum, red pepper)1, sliced

Oniona few red onion rings

Sweet corn kernels (corn kernels)¾ cup, charred

Avocado1 small, sliced

Prepared mustard2 tsp

Honey1½ tsp

Vinegar1 tbsp

Method

4 steps

1Rub the chicken with a tablespoon of oil, lemon, garlic, herbs, chilli, salt and pepper. Rest 15 minutes.
2Grill or pan sear over high heat 5 to 6 minutes a side until no pink remains. Rest 5 minutes, then slice.
3Whisk the rest of the oil with mustard, honey, vinegar and a pinch of salt.
4Toss the vegetables with half the dressing, top with warm chicken and avocado and drizzle the rest.

Serve it like this

Serve on a big plate with chicken slices fanned over the leaves, dressing in a jug and crusty bread alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Grilled chicken salad

Charred lemon herb chicken on crunchy greens with honey mustard. Lunch that actually fills you up.

30 minTime

32 gProtein each

mildSpice

Warm meets cold1 chapter · 1 min read

Make it your way

Grandma's wayLemon herb grilled chicken, mixed salad, honey mustard dressing.

The original

379kcalsame

32 gproteinsame

5 gfibresame

30minutessame

Grilled chicken salad.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless500 g breast, butterflied

Olive oil3½ tbsp, divided

Lemon juice1½ tbsp

Garlic2 cloves, grated

Dried mixed herbs (italian seasoning)1 tsp

Kashmiri chilli powder½ tsp

Salt1 tsp

Black pepper½ tsp

Lettuce1 head, torn

Cucumber1, sliced

Tomato1 cup cherry tomatoes

Red bell pepper (red capsicum, red pepper)1, sliced

Oniona few red onion rings

Sweet corn kernels (corn kernels)¾ cup, charred

Avocado1 small, sliced

Prepared mustard2 tsp

Honey1½ tsp

Vinegar1 tbsp

Method

4 steps

1Rub the chicken with a tablespoon of oil, lemon, garlic, herbs, chilli, salt and pepper. Rest 15 minutes.
2Grill or pan sear over high heat 5 to 6 minutes a side until no pink remains. Rest 5 minutes, then slice.
3Whisk the rest of the oil with mustard, honey, vinegar and a pinch of salt.
4Toss the vegetables with half the dressing, top with warm chicken and avocado and drizzle the rest.

Serve it like this

Serve on a big plate with chicken slices fanned over the leaves, dressing in a jug and crusty bread alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Grilled chicken salad

Make it your way

Ingredients

Method

Grilled chicken salad

Make it your way

Ingredients

Method

Make it a meal