The sun may be refusing to shine for very long right now, but I’m persevering with barbecue recipes whenever I get the chance. The summer isn’t over yet!
Today, I have this simple, delicious grilled lemon chicken salad recipe for you. If the barbecue isn’t co-operating, you could always cook it in a griddle pan on the stove and get the same result: lemony, herby chicken, sitting atop a fresh salad of rocket, watercress, sundried tomatoes and toasted pine nuts. Enjoy!
Ingredients
For the chicken:
- 1 large chicken breast
- 2 tbsp oil
- Juice of 1/2 lemon (save the other half to squeeze over at the end)
- 1 tsp finely chopped lemon thyme
- 1 tsp finely chopped parsley
- Good pinch of salt and pepper
For the salad:
- 1 tbsp pine nuts
- 4-6 sundried tomato pieces
- 2 handfuls of mixed leaf salad (I used rocket and watercress)
- 1/2-1 tbsp balsamic glaze
Instructions
- Marinade the chicken in the oil, herbs and lemon in the fridge for at least an hour
- Fire up the grill – this works great on the barbecue, just push the coals to the side a little so that the chicken cooks through rather than just burning on the outside
- Grill, turning once or twice until fully cooked through – it could take up to 20 minutes.
- Slice through the thickest part first to be certain there’s no rawness in the middle, then rest for a minute before slicing into 1/2 to 3/4 inch strips
- Lightly toast the pine nuts in a dry pan over a high heat (you can do this on the barbecue if you wish)
- In a bowl, layer up the salad leaves, tomatoes and pine nuts then drizzle with the balsamic
- Lay the chicken on top, add a squeeze of lemon and season further, if desired
Here’s the recipe for this grilled lemon chicken salad again in a printable format.
Grilled lemon chicken salad
Ingredients
For the chicken
- 1 large chicken breast
- 2 tbsp olive oil
- 1/2 lemon juice
- 1 tsp fresh lemon thyme finely chopped
- 1 tsp fresh parsley finely chopped
- 1 pinch salt and pepper
For the salad
- 1 tbsp pine nuts
- 6 sundried tomatoes
- 2 handfuls mixed leaf salad I used rocket and watercress
- 1/2-1 tbsp balsamic glaze
- 1/2 lemon juice
Instructions
- Marinade the chicken in the oil, herbs and lemon in the fridge for at least an hour.
- Fire up the grill – this works great on the barbecue, just push the coals to the side a little so that the chicken cooks through rather than just burning on the outside.
- Grill, turning once or twice until fully cooked through – it could take up to 20 minutes.
- Slice through the thickest part first to be certain there’s no rawness in the middle, then rest for a minute before slicing into 1/2 to 3/4 inch strips
- Lightly toast the pine nuts in a dry pan over a high heat (you can do this on the barbecue if you wish)
- In a bowl, layer up the salad leaves, tomatoes and pine nuts then drizzle with the balsamic
- Lay the chicken on top, add a squeeze of lemon and season further, if desired
Nutrition
Enjoy! What are your favourite BBQ dishes?
I designed this recipe as part of a challenge from Beko, who sent us this incredible American-style fridge-freezer (Beko ASL141S) with a stainless-steel look.
The fridge section alone is the width of our old fridge-freezer, with the frozen section adding another half that width again. And it’s deeper than our old model – all this means loads more space inside and I LOVE it.
For a start, the extra capacity means I can go back to cooking meals in bulk and freezing – something I used to do all the time but haven’t managed much since Miss J arrived because there’s been no room.
It has a nifty little water dispenser function which is lovely on hot days, but it’s not plumbed in so you have to remember to refill it when it runs out.
Multiple air vents in the fridge and freezer apparently help ensure an even temperature on every shelf level and rapidly restores the temperature after the door has been opened. If you happen to leave either door open too long, though, it beeps at you, which is super handy as the kids have a habit of not closing the doors properly.
The lighting runs in LED strips along the inside of both the fridge and freezer, so it’s a lot brighter than our old model, but apparently it’s eco functions mean it uses on average £11 less electricity a year than a standard model of the same size.
In the fridge there’s a chrome wire wine rack, which looks great and is also big enough to store 2 litre soft drink bottles, while saving space in the fridge door.
The freezer is designed so that frost isn’t able to build up, which is a feature we had in our old fridge-freezer and I wouldn’t be without because no build-up means no wasted space. The freezer also has these cool ice cube trays, which you twist to release the ice into the lower tray. It’s not a massive feature, but it’s one of those handy things that makes life a bit easier.
Other features include a humidity and freshness regulators, an antibacterial door seal, plastic fittings covering the metal hinges for a sleeker look and a load of special functions available via the sleek control panel, such as Holiday Mode, which runs the fridge in energy efficient way if you are away for a long period of time, Fast Freeze Setting, which freezes the weekly shop quickly, helping to preserve nutrients and taste, and Quick Cool, which does the same for your chilled items.
For our busy summer, with all sorts of plans for barbecues, baking bonanzas, and visits from relatives we are buying in a lot of food. This fridge-freezer is helping us keep it all fresh, accessible and organised. We love it.
Beko supplied the fridge-freezer and food for this post
Jan Bennett says
Wow thats a lovely recipe and the fridge is amazing!
Fiver Feeds says
One of easiest but at the same time one of most delicious meals :) I really like how you illustrate every recipe :)
Thalia @ butter and brioche says
this chicken salad looks amazing. love coming across new salad ideas to try during the week… pinned!