Grilled Chicken Salad | How to Make Chicken Salad With Dressing | Healthy Chicken Salad

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: parmesan cheese

Cottage cheese is lower in fat and calories, while parmesan can be more affordable.

Marinate 600 grams of chicken with 1 teaspoon red chili powder, 1/2 teaspoon garlic powder, 1 teaspoon ginger powder, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon oregano, 2-3 tablespoons olive oil, and 1/2 cup vinegar for 1 hour.

Preheat grill pan and grease it.

After marinating, place chicken pieces on the grill pan and cook on high flame initially, then switch to low flame to ensure thorough cooking.

While chicken is grilling, steam beetroot, 1.5 carrots, and turnips until soft.

Prepare dressing by mixing 1/2 cup extra virgin olive oil, 3-4 tablespoons lemon juice, 3-4 chopped garlic cloves, 1/2 teaspoon black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1 tablespoon mustard paste.

Chop Chinese cabbage and purple cabbage finely and set aside.

Slice cherry tomatoes, purple onion, cucumber, and avocado, and set aside.

Chop steamed vegetables once cooled and set aside.

Assemble salad by layering chopped Chinese cabbage at the bottom, followed by other vegetables, boiled chickpeas, sweet corn, kidney beans, and olives.

Top with grilled chicken pieces and mix dressing just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens