The best grilled chicken salad

Serves: 2 | Cooking time: 45 minutes | Difficulty: Easy 




Grilled chicken and fresh salad are a match made in heaven. This is a tasty, filling dish that is ludicrously easy to make and super healthy. Our Galilee Za'atar blend is the secret ingredient that will lend the chicken lemony herbal notes and a lovely crust. Don't forget to add tahini sauce on the side. This is the perfect light lunch or quick dinner, any time of year. 





  •   Galilee Za'atar 
  •   2 chicken breasts
  •   Olive oil (extra virgin if possible)
  •   1 large cucumber
  •   Cherry tomatoes - 1 punnet of 200g will do
  •   1-2 spring onions 
  •   1 red capsicum 
  •   Spinach and kale leaves ready salad mix
  •   2 lemons
  •   Sea salt
  •   Freshly ground black pepper
  •   Balsamic vinegar
  •   Hulled tahini 
  •   2-3 tablespoons tap water



    1. Pre-heat your grill (or BBQ) to maximum heat. To make the chicken marinade, in a mixing bowl, mix 4 heaped teaspoons of Galilee Za'atar (you can adjust with more or less to taste) with 3 tablespoons of olive oil and salt to taste. Add the chicken and cover all over with the marinade. Let the chicken marinate for at least 15-30 mins or longer if possible. The longer you let it marinate, the more flavourful it will be but we find that 30 mins usually does the trick if you're in a hurry.
    2. Meanwhile, finely chop all the vegetables. Throw them in a salad bowl with the spinach and kale leaves and mix. To make a quick salad vinaigrette, mix 2-3 tablespoons olive oil, 1 teaspoon balsamic vinegar, juice of 1 lemon and season with salt and pepper to taste. You can also add 1-2 teaspoons of Galilee Za'atar and mix it all together. Pour the vinaigrette over the salad and toss the vegetables in it. 
    3. Place the chicken breasts on a grilling tray and cook the chicken under a grill heated to 200c (or on the BBQ) for around 5-7 mins on each side if grilling (or for a bit less if barbecuing), until fully cooked through. Don't over cook so that it doesn't become overly dry. 
    4. While the chicken is cooking, in a small mixing bowl, mix 2 tablespoons of hulled tahini with the juice of 1/2 a lemon and some water. Stir well to create a runny paste and salt to taste. You can also add a crushed clove of garlic if you like it a bit garlicky but that's optional. Tahini should have a similar consistency to honey - not too thick and not too runny. Add water or lemon juice if it's too thick or a bit of tahini paste if too runny to achieve the right consistency.
    5. On a chopping board, slice the grilled chicken breasts into medium sized slices and serve on individual plates on a bed of salad. Garnish with a lemon slice. The tahini can be served in a small sauce bowl on the side or you can add a dollop on each plate. 



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