Grilled Chicken Salad

  • Yield : 2
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m


• 250g chicken breast cut into strips
• 1 block of halloumi cheese (vegetarian option)
• 200g of Quinoa & Bulgur Mix (or try it out with our other grains!)
• 450ml of water or stock
• 4 cups of salad leaves (rocket, spinach, watercress)
• 6 cherry tomatoes, quartered
• 1 small handful of chopped fresh mint leaves
• Desired salad dressing


Step 1

In a saucepan bring 450ml of vegetable stock or water to the boil. Add 200g of Quinoa & Bulgur mix.

Step 2

Stir, reduce the heat and simmer gently for 12-15 minutes or until the stock is absorbed and the grains are tender.

Step 3

Cut chicken into thin (approx. 2 inch) strips. Season or marinade to taste. Pre-heat grill or griddle pan. (If using halloumi instead of chicken cut halloumi into ½ inch slices and grill until slightly browned)

Step 4

Cook chicken strips on medium-high heat until no longer pink in the middle.

Step 5

Add desired salad leaves to a serving bowl: spinach, rocket and watercress pair well with this recipe.

Step 6

Top with sliced cherry tomatoes, mint and grilled chicken or halloumi cheese slices.

Step 7

Dress with a light lemon or balsamic vinaigrette.

Related Recipes:
  • Wild Mushroom Risotto

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