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5 from 1 vote

Grilled lemon chicken salad

Lemony, herby chicken, sitting atop a fresh salad of rocket, watercress, sundried tomatoes and toasted pine nuts.
Prep Time5 mins
Cook Time20 mins
Marinading time1 hr
Total Time25 mins
Course: Salads
Cuisine: Italian
Keyword: chicken, grilled chicken, pine nuts, salad, sundried tomato
Servings: 1 bowl
Calories: 661kcal
Author: Emily Leary


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


  • 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


Calories: 661kcal | Carbohydrates: 24g | Protein: 53g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 354mg | Potassium: 1594mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1081IU | Vitamin C: 84mg | Calcium: 63mg | Iron: 4mg