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GRILLED LEMON CHICKEN SALAD

Fresh, Light, Protein-Packed

The perfect summer salad that actually satisfies. Grilled chicken with lemon and herbs over crisp salad leaves, cherry tomatoes, cucumber, and a light herb dressing. High in protein, naturally low in carbohydrates, and genuinely delicious.

Nutritional Info: Calories: 380 | Protein: 42g | Carbs: 8g | Fat: 18g

Serves: 2  |
 Cook Time: 20 minutes
Ingredients
  • 2 chicken breasts (approx. 180g each)
  • Juice and zest of 1 lemon
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Mixed salad leaves
  • 200g cherry tomatoes, halved
  • 1 cucumber, sliced
  • Small handful fresh basil
  • Salt and black pepper

 

For the dressing:
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper

Directions

CONVENTIONAL METHOD
  1. Mix lemon juice, lemon zest, garlic, oregano, thyme, and olive oil together. Coat chicken breasts and marinate for at least 15 minutes.
  2. Heat a griddle pan over medium-high heat. Cook chicken for 6-7 minutes each side until cooked through and charred.
  3. Allow to rest for 5 minutes then slice.
  4. Whisk dressing ingredients together.
  5. Arrange salad leaves, cherry tomatoes, and cucumber on plates. Top with sliced chicken and fresh basil.
  6. Drizzle dressing over the top. Serve immediately.

 

THERMOMIX METHOD
  1. Add garlic to Thermomix bowl. Chop 3 sec/speed 5.
  2. Add lemon juice, lemon zest, oregano, thyme, and olive oil. Mix 10 sec/speed 3.
  3. Coat chicken in Thermomix marinade. Leave 15 minutes.
  4. Cook chicken on a griddle pan — Thermomix cannot replicate the charred finish.
  5. Add all dressing ingredients to Thermomix. Mix 20 sec/speed 4.
  6. Assemble salad and drizzle with Thermomix dressing.

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