Grilled Chicken Salad

Grilled chicken strips over crisp lettuce, tomato, cucumber, carrot and toasted corn with a lemon and olive oil dressing. A filling, gluten-free, high-protein salad.

Ingredients

• 600 g raw chicken breast
• 240 g romaine lettuce
• 240 g tomato
• 200 g cucumber
• 60 g red onion
• 80 g carrot
• 80 g fresh sweet corn (kernels cut from the cob)
• 40 g (3 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 6 g (1 tsp) salt

Instructions

1. 1

   Rub the chicken breast with 1 tbsp of the olive oil and half the salt.

2. 2

   Heat a grill pan over medium-high heat and grill the chicken for 6-7 minutes per side, until cooked through. Rest for 5 minutes, then cut into thin strips.

3. 3

   Add the corn kernels to the same pan and toast over medium heat for 4-5 minutes, stirring, until lightly charred in spots.

4. 4

   Chop the romaine lettuce, slice the tomato, cut the cucumber into half-moons, thinly slice the red onion and grate the carrot.

5. 5

   Whisk the remaining olive oil with the lemon juice and the remaining salt to make the dressing.

6. 6

   Toss the vegetables and corn with the dressing in a large bowl, divide between plates and top with the chicken strips.

Nutrition

Per serving