Grilled chicken salad

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Grilled chicken salad

Published: Tue 27 Oct 2015, 7:14 PM

Last updated: Tue 27 Oct 2015, 10:09 PM

Serves: 1
. 70 gm mixed lettuce, medium, washed
. 30 gm baby rocca, cleaned
. 75 gm roasted pumpkin, cubed
. 75 gm cooked beetroot, cubed
. 150 gm chicken breast, cut lengthwise
. 125 gm burratta cheese
. 10 gm mixed roasted seeds (sesame and sunflower)
. 60 ml Italian dressing
For the chicken marinade:
. 50 ml soya sauce
. 50 ml oyster sauce
. 100 ml lemon juice
. 100 ml olive oil
For the Italian dressing:
. 6 tbsp olive oil
. 2 tbsp balsamic vinegar
. Salt and pepper to taste
Marinate the chicken with the sauces, lemon juice and olive oil, and allow it to sit for at least 30 minutes. Grill to preferred doneness.
For the Italian dressing, combine the olive oil and balsamic vinegar and whisk to blend. Season with salt and pepper
In a large bowl, mix lettuce, baby rocca, roasted pumpkin and beetroot together.
Add the grilled chicken, and arrange burratta cheese on top. Garnish with the mixed seeds.
Serve with dressing on the side.

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