Go Back
–+ servings
Chicken Salad

Chicken Salad

Craving a chicken salad that's anything but ordinary? This recipe delivers a flavorful and satisfying meal packed with tender grilled chicken, a rainbow of fresh and cooked vegetables, hearty red rice, and a zesty lime dressing. It's a delicious way to enjoy a complete and wholesome dish that's perfect for a light yet filling lunch or dinner. Get ready to experience chicken salad like never before!
Print Recipe Pin Recipe
Servings: 4 people
Calories: 977
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade:
  • ⅓ cup lime juice or lemon juice
  • ½ cup olive oil
  • 2 cloves garlic crushed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the Chicken:
  • 4 whole chicken breasts
For the Vegetables:
  • 300 grams green beans
  • 1 head broccoli large, about 2 cups florets
  • 1 cup shelled edamame cooked
  • 2 ears of corn
  • 6 radishes
  • 12 cherry tomatoes
  • 3 cucumbers
  • 2 ripe avocados firm but not too soft
  • 1 red onion thinly sliced
  • ⅛ head red cabbage very thinly sliced
  • 1 round lettuce
  • 1 butter lettuce
  • 1 head Romaine lettuce
  • 1 bunch arugula rocket
For the Rice:
  • 1 cup red rice uncooked

Method
 

  1. Combine all marinade ingredients in a jar and mix well.
  2. Pour about ⅓ of the marinade over the chicken breasts and mix well to coat. Reserve the remaining marinade in the jar.
  3. Marinate the chicken for at least one hour, bringing it to room temperature. You can also marinate overnight in the refrigerator.
  4. Cook the green beans for 6-7 minutes and transfer to ice water to stop the cooking process. Trim the ends and cut into 3 pieces.
  5. Separate the broccoli into small florets. Cook for about 4 minutes and transfer to ice water to stop the cooking process.
  6. Cook the edamame according to package instructions and remove from the pods.
  7. Cook the corn for about 7 minutes. Once slightly cooled, remove the kernels from the cobs.
  8. Cook the red rice according to package instructions.
  9. Thinly slice the radishes.
  10. Cut the cherry tomatoes into quarters.
  11. Halve the cucumbers lengthwise and then slice into half-rings.
  12. Thinly slice the red cabbage.
  13. Thinly slice the red onion into rings.
  14. Chop the lettuces into bite-sized pieces and mix together with the arugula.
  15. Grill the chicken breasts – 4 minutes per side, then another 1 ½ minutes per side. After the initial 4 minutes, make a cut in one breast to check for doneness.
  16. Alternatively, bake the chicken in a preheated oven at 220°C (430°F) for 18 minutes, and if desired, broil for another 2-3 minutes.
  17. Let the chicken breasts rest, covered, for about 5 minutes before slicing into pieces approximately 1 cm thick.
  18. Divide the mixed lettuce and arugula among 4 large, deep serving plates.
  19. Place a mound of red rice along the edge of each plate.
  20. Arrange the prepared vegetables in separate mounds over the lettuce, leaving space for the chicken along the edge of the plate.
  21. Halve the avocados, remove the flesh in one piece with a spoon, slice into rings, and arrange on the plate with the pit-side up.
  22. Place the sliced chicken breast on each plate.
  23. Drizzle the reserved marinade over the vegetables and chicken. Serve immediately.

Nutrition

Calories: 977kcalCarbohydrates: 71gProtein: 67gFat: 52gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gTrans Fat: 0.03gCholesterol: 145mgSodium: 1137mgPotassium: 3157mgFiber: 21gSugar: 24gVitamin A: 5527IUVitamin C: 205mgCalcium: 275mgIron: 7mg

Notes

  • Feel free to vary the vegetables according to what you have available and what you like.
  • Instead of rice, you can prepare small roasted potatoes or roasted sweet potato cubes.
  • Instead of chicken, you can prepare a salmon fillet or seared tuna steak.
  • You can prepare a large quantity of the vegetables that require cooking and assemble the salad throughout the week.

Tried this recipe?

Let us know how it was!