Grilled chicken salad ⋆ delicious salad with grilled chicken

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You can make this delicious grilled chicken salad with vegetables in all colors ... and of course the star: grilled chicken. We use chicken thigh fillet for this recipe, because it remains nice and juicy even under the grill. Do you want to pay attention to the amount of fat you consume? Then take chicken fillet.

As far as the vegetables for this salad are concerned, you can vary enormously with this recipe. In this version we use pumpkin cubes, corn and spinach. But don't forget to try tomatoes, green beans or bell peppers! It's almost always good, as long as you get the grilled chicken and the dressing right.

This recipe is for 4 people

Ingredients:

450 gr chicken thigh fillet
300 gr (1 can) of corn kernels
1/2 butternut squash
200 gr fresh spinach
3 avocados
1 red onion
3 onions
1 / 2 tsp salt
1 tl paprika
1/2 tsp black pepper
1/2 tsp curry (powder)
2 tbsp sunflower oil

For the dressing:
3 tbsp Greek yogurt
2 tbsp mayonnaise
1 tbsp ketchup
1 / 2 tsp salt
1 tsp dried parsley (or a sprig of fresh!)

Grilled chicken salad preparation

Start marinating the chicken. To do this, sprinkle the thigh fillets with paprika, pepper, curry and salt. Rub the spices well into the meat and leave it in the fridge for several hours.

Then heat the grill (we use a contact grill and heat it to 275 degrees) and grease the chicken with a thin layer of sunflower oil. Grill the chicken in a few minutes until tender and nicely colored. Then set the chicken pieces aside and continue assembling the salad.

First cut the half pumpkin into dice and boil it for 2-3 minutes in plenty of water. Drain the water and let the pumpkin cubes cool. The salad should of course not be warm.

Cut the avocado into cubes and place in a large serving bowl. Drain the corn kernels and place them next to it. Chop the spinach leaves into two or three pieces and place them on the dish as well. Then chop the red onion and add it.

Cut the spring onions into rings. Now add the cooled pumpkin cubes to the rest of the vegetables in the bowl. Make sure to leave room for the chicken in the middle!

Then cut the chicken pieces into thin strips and place them in the middle of the salad. Make the dressing by mixing the mayonnaise with the Greek yogurt and adding the ketchup, salt and parsley. Stir well and then spoon it over the center of the chicken.

Finally, sprinkle the salad with the spring onion rings and serve it with brood or rice. Enjoy your dinner!

Tip: This salad looks great when you're not mixing it yet. Of course you first have to mix it together at the table, so that everyone gets a little bit of everything (and of the dressing!).