Tasty Chargrilled Chicken Salad

Not really a recipe, but a quick easy tasty lunch. The beauty of this is salad is that you can add in what you like….cold new potatoes instead of the croutons, sliced cucumber, grated carrot, sweetcorn, red onion, etc….and it is always tasty! Any salad leaves work but I like Cos or little Gem in this as their crunchiness works well here. The chicken would be even more delicious griddled on the barbecue!

Ingredients: For 2 people

  • 2 chicken breasts
  • 1 large Cos lettuce or 2 little Gem lettuces chopped into 5 cm lengths
  • A few tomatoes halved or quartered to bite size pieces.
  • 2 finely chopped spring onions or 1 tablespoon of chopped chives.
  • A few croutons (either bought, or an instant alternative is to toast some bread and rub a halved garlic clove over the toast before chopping into bite size pieces).
  • Optional: A few parmesan shavings (to do this use a vegetable peeler to “shave” slices of a parmesan block)
  • Salt and pepper
  • Olive oil or sunflower oil for cooking.

For the dressing:

  • 1/4 teaspoon Dijon mustard (1/2 teaspoon if you like it mustardy)
  • 1 tablespoon mayonnaise
  • 1 tablespoon plain yoghurt
  • 1 teaspoon lemon juice
  • Salt and Pepper


1. Butterfly the chicken breasts – cut them in half in the width so they are no thicker than 1 cm at the thickest part. Ideally you want the thickness to be uniform so they cook evenly. Season them with salt and pepper and lightly brush with oil.

2. Heat a griddle pan to a medium heat and cook the chicken breasts, approximately 4-5 minutes on one side, approximately 3 minutes on the other side. Do not move them during cooking as you want some charring marks on them as this adds to the flavour. Leave to rest on a board for a couple of minutes before slicing. Check the chicken is cooked through (ie not pink inside) but it should still be juicy.

3. While the chicken is cooking, add the salad leaves, chopped tomatoes, spring onions or chives to a salad bowl.

4. To make the dressing mix the dressing ingredients together. I like adding the yoghurt and lemon juice as it lightens it…feel free to adjust quantities to taste.

5.Toss the salad leaves with the dressing. Slice the chicken breasts into 1 cm strips and add to the salad bowl with the croutons. Garnish with an extra sprinkling of chives if you have any and a few parmesan shavings.

Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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