High Protein Summer Chicken Salad Bowl
Perfect for summers in the garden
Ingredients
- 2 280g Skinless, boneless chicken breast
- 170 g Mixed Greens
- 250 g Tinned Sweatcorn
- 1/2 Red Oinion
- 75 g Baby Tomatoes Chopped
- 90 g Dates Chopped
- 2 Limes
- 1 Avocado
Chicken Spice Rub
- 3/4 tbsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp powdered garlic
- 1/4 tsp powdered onion
- 1/4 tsp dried thyme
- 1/4 tsp ground allspice
- 1/8 tsp salt and pepper
Dressing
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lime juice
- 2 tsp honey or argave
- 1 garlic clove crushed
- 1 tbsp chopped coriander leaf
- small pinch of salt and pepper
Instructions
- Preheat the BBQ or grill.
- Mix the chicken rub spices together in a small bowl. Rub on both sides of the chicken breasts with a spoon or with your hands.
- Place the chicken on the grill for 5-8 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).
- While the chicken is cooking put 2 cups of greens into two separate bowls. Chop the onion, dates and baby tomatoes and divide equally into each bowl. Drain and rinse the sweetcorn from the can and measure out ¼ cup for each bowl.
- Slice the avocado in half, remove the pit, peel off skin and slice. Cut the lime in ½ and squeeze the juice onto the avocados to stop them from browning.
- To make the dressing, finely chop the coriander and garlic. Juice the limes to measure out ⅛ of a cup. Mix the oil, lime juice, garlic, coriander and honey, and season to taste with salt and pepper
- Slice the cooked chicken and place on top of the salad. Pour the dressing over the two bowls. Serve immediately with an extra lime wedge and some fresh coriander.
- Tip: This is a great prep ahead dish. Make this dish the day before and keep the chicken and dressing separate until ready to serve. Don’t slice avocado until ready to eat.
Notes
Nutrition per serving:
480 kcal, 34g Protein, 23g Fats, 41g Carbs