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Chargrilled chicken salad recipe

Chargrilled chicken salad recipe

2 ratings

Created by The Tesco Real Food team

This chargrilled chicken salad is brimming with fresh and fragrant flavours, plus seasonal green veg to get you excited for spring. The perfect light lunch for two. See method

  • Serves 2
  • Takes 30 mins plus marinating
  • 494 calories / serving
  • Gluten-free

Ingredients

  • 2 chicken breasts
  • 1½ tbsp vegetable or rapeseed oil
  • 1 lemon, zested, ½ juiced
  • 1 tsp dried oregano
  • 1 leek, halved and cut into chunks
  • 180g pack asparagus, trimmed
  • 120g purple sprouting broccoli, halved
  • 1½ tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard​
  • 1 tsp clear honey
  • 1 Little Gem lettuce, trimmed and cut into 3cm thick wedges
  • 50g reduced-fat salad cheese, crumbled
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2060kj
    494kcal     25%

  • Fat

    26g 38%

  • Saturates

    4g 22%

  • Sugars

    11g 12%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 13.2g Protein 46.9g Fibre 7.2g

Method

  1. Put the chicken in a bowl with ½ tbsp vegetable oil, half the lemon zest and the oregano. Set aside to marinate for 10 mins. 
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Heat a griddle pan over a high heat until smoking hot, then cook the chicken for 2-3 mins each side until well charred. Transfer to a baking tray. Toss the leek with the asparagus, broccoli and 1 tbsp vegetable oil. Transfer the leek chunks to a griddle and cook for 1-2 mins each side until char lines appear. Add to the baking tray with the chicken and the broccoli. Bake for 15-20 mins until the chicken is cooked through and the vegetables are tender. 
  3. Meanwhile, griddle the asparagus for 4-5 mins, turning regularly, until charred and tender. 
  4. Whisk the extra-virgin olive oil, vinegar, lemon juice, mustard and honey together; season well. Slice the chicken and toss with all the vegetables, the lettuce, dressing and cheese. Scatter with the remaining lemon zest to serve.

Tip: Cook the veg up to 24 hrs ahead; assemble the salad when ready to serve.

See more Recipes for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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