Grilled lemon chicken salad

Course: Salads
Keyword: chicken, grilled chicken, pine nuts, salad, sundried tomato
Author: Emily Leary
Lemony, herby chicken, sitting atop a fresh salad of rocket, watercress, sundried tomatoes and toasted pine nuts.
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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 mixed leaf salad I used rocket and watercress
  • 1/2-1 tbsp balsamic glaze


  • 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