Grilled Chicken Salad

This recipe works in combination with: Bacon & Sweetcorn Chowder, Bacon Hash with Poached Eggs, Bacon, Tomato & Basil Pasta, Chicken Stir-fry.

A warm salad of grilled chicken, basil, wild rocket leaves, cherry tomatoes and new potatoes.


  • 3 medium new potatoes (approx 70g each), quartered
  • 1 skinless chicken breast fillet, cut into 1/2 cm strips
  • 150g of cherry tomatoes, halved
  • half of a 28g pack of fresh basil, leaves stripped from the stalk and torn
  • 70g of wild rocket leaves
  • 3 tbsp vegetable oil
  • 2 tsp vinegar
  • Serves: 2
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £2.32
  • Store cupboard: Basic
  • Calories per serving: 209
  • 5-a-day per serving: 1.2
  • Print Recipe
Grilled Chicken Salad photo

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  1. Preheat the grill to high. Drizzle the chicken with 1 tbsp oil, season with salt and pepper and grill for 4-5 minutes on each side, or until cooked through.
  2. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  3. While the chicken and potatoes are cooking, prepare a vinaigrette - mix the vinegar and 2 tbsp oil in a bowl, season with salt and pepper and set aside.
  4. Toss the vinaigrette with the rocket, new potatoes, cherry tomatoes and basil. Divide the salad between plates, top with the grilled chicken and serve immediately.

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