Grilled Chicken Salad with a Zesty Herb Sauce
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Grilled Chicken Salad with a Zesty Herb Sauce
Tessa
Rated 5.0 stars by 1 users
Category
Mains, Salads, Sides
Author:
Tessa
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
Grilled to perfection 🥗🔥 Juicy chicken on a delicious nutrient-dense green salad and a zesty herb sauce that brings it all to life. Clean, vibrant, and full of flavour!
Ingredients
Salad
-
1 can chickpeas
- 1/2 cauliflower cut into florets
- 2 tbsp olive oil
-
1/2 tsp Changing Habits Chilli Powder
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1 tsp Changing Habits Ginger Powder
-
1 tsp Changing Habits Coriander Seed Powder
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1 tsp Changing Habits Vegetable Stock Powder
- 1 large handful of Kale chopped
- large handful white cabbage chopped
- 1 shallot chopped
- 1 avocado sliced
- 100 g goat cheese crumbled
-
Changing Habits Seaweed Salt to taste
-
cracked Changing Habits Pepper to taste
Zesty Herb sauce
-
large handful or coriander
- large handful basil
- 2 cloves garlic minced
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2 tbsp Changing Habits Inca Inchi Oil
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1/2 tsp Changing Habits Cumin Powder
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1/2 tsp Changing Habits Chilli Powder
- juice of 1 lime
-
Changing Habits Seaweed Salt to taste
-
cracked Changing Habits to taste
Chicken
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4 chicken thighs
- 2 tbsp olive oil
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Changing Habits Seaweed Salt to taste
-
cracked Changing Habits Pepper to taste
Directions
Salad
- Preheat oven to 180°C (356°F).
Drain the chickpeas and place them in a bowl. Pat dry with a paper towel.
Add the chopped cauliflower to the bowl with the chickpeas. Add olive oil, chilli powder, ginger powder, coriander seed powder, and vegetable stock powder. Mix well.
Transfer to a lined baking tray and bake for 10–15 minutes, or until chickpeas are crunchy. Remove and allow to cool.
In a large bowl, combine kale, cabbage, shallot, avocado, and goat cheese. Add the cooled cauliflower and chickpeas, season with seaweed salt and pepper, and mix well. Set aside.
Zesty herb sauce
Add all sauce ingredients to a food processor. Blend until well combined—leave slightly chunky or process longer for a smoother paste. Set aside.
Chicken
- Heat olive oil in a frying pan over medium-high heat.
Season chicken thighs with seaweed salt and pepper. Cook on both sides until golden and cooked through.
Assembly
Divide the salad between two plates. Top with the chicken and spoon over the zesty herb sauce. Serve immediately.
