Recipe: Grilled Lemon Herb Chicken Summer Salad
Recipe of the Month
This high-protein, low-carbohydrate recipe from registered dietitian Normund Barons, RD is packed with protein, fibre, and fresh, seasonal ingredients that are perfect for summer. And it has 3 portions of vegetables in just one meal! Wow!
Preparation time: approximately 15 minutes (not including marinating time).
Marinating time: at least 30 minutes, but can be done overnight for more flavour.
Cooking time: approximately 15 minutes.
Servings: 1
Ingredients
1 Chicken breast, boneless, skinless (As an alternative, use ready-to-eat chicken)
60 gm Mixed Lettuce (Approximately half a bag of mixed lettuce)
5 Cherry Tomatoes (Halved)
100 g Cucumber (Approximately one-third of a cucumber)
1/2 avocado Avocado (Sliced)
20 g Red onion (Approximately 3-4 medium slices of onion)
2 Cloves Garlic (Crushed)
1 tsp Extra virgin olive oil
1 tsp Balsamic Vinaigrette (To taste)
1/2 whole lemon Lemon juice (To taste)
1 dash Black pepper (To taste)
Instructions
In a bowl, combine the lemon juice, garlic, herbs, and pepper. Add the chicken breast and let it marinate for at least 30 minutes.
Preheat your grill or grill pan over medium heat. Grill the chicken until it's cooked through, about 6-7 minutes per side. Let it rest for a few minutes, then slice it.
Assemble the salad by placing the mixed lettuce in a large bowl. Add cherry tomatoes, cucumber, olives, red onion, and avocado and mix together.
Top with the grilled chicken.
Drizzle the salad with the olive oil, balsamic vinaigrette and toss to combine.
Remember, when it comes to mixed salad, the goal is to get a variety of flavours, colours, and nutrients. You can always customise your own blend based on your personal preferences and nutritional needs.
