organic grilled chicken salad in a wooden bowl with salad spoons and fresh vegetables
Print Recipe

Grilled Chicken Salad

Course: Salad
Cuisine: American

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1/8 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked sea salt
  • 2 chicken breasts, trimmed and halved lengthwise into cutlets
  • 4 handfuls salad greens
  • 15-20 pea shoots or sprouts, sliced in half horizontally
  • 3 radishes, chopped
  • 1/2 cucumber, peeled and sliced
  • 1 tomato, chopped in 1/2 inch pieces
  • 1 stalk celery, chopped
  • 1 carrot, chopped

Simple Dressing

  • 1/2 lemon, juiced
  • 4 tbsp olive oil

Instructions

  • Heat a grill pan (this is the one I use) over medium heat.
  • Mix the oil, spices and salt in a small bowl. Using a silicone basting brush, brush the spice mixture onto the chicken before placing it on the grill pan.
  • Place the cutlets on the hot grill pan and allow to cook for 4 minutes on the first side. Flip and cook for an additional 4 minutes on the other side. Move the cooked cutlets to a platter to cool.
  • Assemble washed and dried greens and vegetables in a large salad bowl.
  • Slice the chicken cutlets and arrange them on top of the greens.
  • Dress the salad simply, with lemon juice and olive oil, or try my favorite homemade vinaigrette recipe.