Grilled Chicken Salad with Avocado Dressing

Grilled Chicken Salad with Avocado Dressing is a vibrant and refreshing dish that combines tender, marinated chicken with crisp vegetables and a creamy, tangy dressing. The smoky char from the grill enhances the flavour of the chicken, while the avocado dressing adds a smooth, nutty richness. Finished with a sprinkle of toasted sesame seeds, this salad offers a delightful balance of textures and tastes in every bite.

Prep Time 20

Cook Time 8

Total Time 28

Servings People

Ingredients

2 large chicken breasts 150g each
2 tbsp Greek yogurt
1 tbsp natural yogurt
2 tbsp lemon juice
1 tbsp fresh thyme
100 g radish thinly sliced
10 cm cucumber deseeded and sliced
4 medium spring onions very thinly sliced
75 g bean sprouts
1 punnet cress
1/2 large avocado
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp coriander chopped
1 tbsp sesame seeds toasted

Instructions

Put the chicken breasts between two sheets of cling film and beat with a rolling pin until 1cm thick.
2 large chicken breasts
Stir together the yogurt, lemon and thyme and season with pepper.
2 tbsp Greek yogurt, 2 tbsp lemon juice, 1 tbsp fresh thyme
Put the chicken and marinade in a bowl and leave for 15 mins.
Meanwhile, put the radish, cucumber, onions, bean spouts and cress in a large salad bowl and toss.
100 g radish, 10 cm cucumber, 4 medium spring onions, 75 g bean sprouts, 1 punnet cress
Add the avocado, vinegar, oil, coriander and yogurt to a blender and blitz until smooth.
1/2 large avocado, 1 tbsp rice wine vinegar, 1 tbsp sesame oil, 1 tbsp coriander, 1 tbsp natural yogurt
Cook the chicken on a BBQ, in a chargrill pan or under the grill for approx. 8 mins, turning once until cooked through. Check that no pink flesh is visible and that the juices run clear when pierced at the thickest part of the chicken.
Drizzle the dressing over the salad, scatter over the sesame seeds, add the sliced chicken on top and serve.
1 tbsp sesame seeds

Nutrition