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Grilled Chicken and Autumn Vegetable Salad
Grilled Chicken and Autumn Vegetable Salad

Grilled Chicken and Autumn Vegetable Salad
A nutritious and balanced salad with grilled chicken and seasonal vegetables.
Grilled Chicken and Autumn Vegetable Salad
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     mixed salad greens
  • 150
    g
     butternut squash
  • 1
    item
     red bell pepper
  • 50
    g
     feta cheese
  • 30
    g
     walnuts
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 1
    clove
     garlic
  • 10
    ml
     lemon juice
Preparation Time: 30 minutes
Grilled Chicken and Autumn Vegetable Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the chicken breast with salt and pepper.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. While the chicken is grilling, peel and cube the butternut squash.
  5. Roast the butternut squash in the oven at 200°C for about 20 minutes until tender.
  6. Slice the red bell pepper into strips.
  7. In a large bowl, combine mixed salad greens, roasted butternut squash, red bell pepper, and walnuts.
  8. Crumble feta cheese over the salad.
  9. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, and lemon juice to make the dressing.
  10. Slice the grilled chicken and place it on top of the salad.
  11. Drizzle the dressing over the salad and toss gently to combine.
Nutrition Per Serving 566 g Per 100g
Energy 800 kcal 141 kcal
Protein 55 g 9.7 g
Fibre 8 g 1.4 g
Salt 2 g 0.4 g
Sugar 12 g 2.1 g
Carbohydrates 45 g 8.0 g
Fat 48 g 8.5 g
  • 200
    g
     chicken breast
  • 100
    g
     mixed salad greens
  • 150
    g
     butternut squash
  • 1
    item
     red bell pepper
  • 50
    g
     feta cheese
  • 30
    g
     walnuts
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 1
    clove
     garlic
  • 10
    ml
     lemon juice
1
Servings
0

Preheat the grill to medium-high heat.

Season the chicken breast with salt and pepper.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

While the chicken is grilling, peel and cube the butternut squash.

Roast the butternut squash in the oven at 200°C for about 20 minutes until tender.

Slice the red bell pepper into strips.

In a large bowl, combine mixed salad greens, roasted butternut squash, red bell pepper, and walnuts.

Crumble feta cheese over the salad.

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, and lemon juice to make the dressing.

Slice the grilled chicken and place it on top of the salad.

Drizzle the dressing over the salad and toss gently to combine.

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