Recipe : Grilled Chicken Salad

Chicken Marinade

2 portions of chicken breasts from Hudson Meats
2 tbsp Dijon mustard from Hudson Meats
1 tbsp olive oil
2 tsp minced garlic
1 tsp mixed herbs
½ tsp salt
1 tsp pepper
100g mixed salad leaves
1 avocado cut into bite sized pieces
¼ red onion sliced thinly
1 zucchini sliced into ribbons or diced
6 sprigs of oregano
Handful walnuts
2 slices of toasted sourdough cut into small pieces
Salad Dressing
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp grated cheese (cheddar or parmigiana) from Hudson Meats
¼ cup olive oil
Juice from ½ lemon
1 tbsp water


  1. Pound each chicken breast until slightly flattened. Mix all the ingredients for the chicken marinade and pour over chicken. Set aside for 30 minutes
  2. In the meantime, prepare zucchini, onion, avocado and sourdough for the salad. Mix with salad leaves, oregano and assemble salad in a serving bowl.
  3. Mix all the ingredients for the salad dressing and set aside
  4. Heat up grill pan on medium high heat for a minute or two. Spray pan with olive oil and add chicken breasts. Cook for 5 minutes and flip each chicken breast over. Cook for 1-2 minutes and turn down the heat to low. Cover and cook for 20 minutes. Allow chicken to rest for 5 minutes before cutting.
  5. Place sliced chicken in salad bowl and drizzle salad dressing.
  Recipe by Sarah Ahmed : @nourish.glow.repeat

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