Chargrilled chicken and vegetable salad

Chargrilled chicken and vegetable salad
Preparation time
25 mins
Cooking time
15 mins
Easy Recipes
4 people

Chargrilled chicken and vegetable salad

A lighter version of the classic summer salad, perfect for barbecues.
Spring has finally sprung – and if you’re thinking it’s time to shed some of those extra winter kilos, this tasty salad is a good place to start.

Caesar salad with chargrilled chicken



For the dressing

  • 30g Parmesan cheese, finely grated
  • 2 tbsp low-fat yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • juice 1/4 lemon
  • 1 tsp Worcestershire sauce
  • pinch white pepper

For the salad

  • 80g little gem lettuce
  • 2 skinless, boneless chicken breasts
  • 1 tsp olive oil

For the croutons

  • 1 clove garlic, crushed
  • 1/2 tbsp olive oil
  • pinch black pepper
  • 10cm length baguette or ciabatta, cubed
  • 10g Parmesan cheese shavings, to top


  1. Preheat the oven to 180oC/gas 4. Mix all of the dressing ingredients together and leave to infuse.
  2. For the salad, break the lettuce into individual leaves, wash and thoroughly drain.
  3. Slice the chicken breasts in half to make them thinner, rub with a little oil then cook on a hot griddle pan for 2-3 minutes on each side, or until thoroughly cooked through. Allow to cool slightly, then cut into strips.
  4. To make the croutons, add the garlic and olive oil to a bowl and crush further with the back of a spoon. Add the black pepper, mix well and coat the insides of the bowl with the mixture.
  5. Add the bread cubes and mix so all the bread is coated with some of the oil. Spread the cubes onto a baking sheet and bake in the preheated over for around 8-10 minutes, turning a couple of times with a spatula and being careful not to burn.
  6. To assemble, layer the lettuce in a shallow bowl, saving the smaller leaves until last, so you create concentric circles. Drizzle with the dressing, sprinkle with the croutons and chicken, and top with the Parmesan shavings.

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