THE ULTIMATE GRILLED CHICKEN SUMMER SALAD

THE ULTIMATE GRILLED CHICKEN SUMMER SALAD

If you are sick of the same old chicken salads then we hope this will inspire you to try  our bright, light, and fresh summer salad. Made with the finest locally sourced seasonal produce. 

20 Minutes. Gluten Free. Sugar Free. Free Range. Only 530 Calories Per Serve.

Serves 2.

Ingredients
2 x 180g free range skinless chicken breasts
1 medium sized mango
1 avocado
2 radishes
2 sprigs parsley
2 sprigs mint
70g mixed leaf salad
1 lemon
3 tablespoons natural Greek yogurt

Marinate chicken
In a large mixing bowl, place chicken, lemon zest and a drizzle of olive oil. Season with salt and pepper. Mix to coat well.

Grill chicken
Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Remove from the pan, cover and rest for 2 minutes.

Prepare salad
Slice the cheeks of the mango, cut flesh into 5cm strips and remove the skin using a spoon. Halve and pip the avocado, remove skins and roughly chop into wedges. Thinly slice radish (use mandolin if you have one) and roughly chop herbs. Combine in a bowl with mixed leaves. Slice cooked chicken into 1cm diagonal strips.

Make dressing
Mix yogurt with the juice of the remaining lemon. Season with salt and pepper.

To serve
Combine all salad ingredients and toss well. Plate and top with the yogurt dressing.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

October 29, 2015 by Timothy Ryder
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