Grilled Chicken Salad

Grilled Chicken Salad

4 Pieces (800g) Organic Chicken Breast, boneless and skinless

Marinate
½ tsp Ancho Chili Powder
½ tsp Cayenne Pepper
1 tsp Cumin Powder
2 tsp Coriander Powder
1 ¼ tsp Sea Salt
½ tsp Freshly Ground Black Pepper
Juice of 1 Lime (about 2 Tbsp)
2 Tbsp Olive Oil

Salad
3 Small Romaine Lettuce, halved, rinsed and pat-dry
6 Stalks Scallion
1 Can (540ml) Chickpea, rinsed and drained
1 Can (15oz/425g) Organic Black Beans, rinsed and drained
1 Packet (227g) Small Tomatoes, halved
1 Avocado, sliced, grilled lightly (if desired)
A Handful of Toasted Pine Nuts, or Slivered Almonds
A Handful of Fresh Coriander Leaves
A Handful of Fresh Raspberries (optional)
A Handful of Fresh Blueberries (optional)
Sea Salt
Freshly Ground Black Pepper
Olive Oil

Dressing
Juice of 1 Lime, or more to taste
6 Tbsp Extra-Virgin Olive Oil
3 Tbsp Finely Chopped Fresh Coriander/Cilantro
1 tsp Chili Flakes
Fresh Ground Black Pepper
Sea Salt, to taste

Method

Grilled Chicken, Lettuce and Scallions: Marinate the chicken for at least 3 hours. Bring it to room temperature before grilling. Brush lettuce and scallions with olive oil and season lightly with black pepper and sea salt. Light up the charcoal or prepare the gas grill for direct cooking over medium heat. Grill and baste the chicken with additional oil until the chicken is fully cooked. Let the chicken rest for at least 2 to 3 minutes before slicing. Grill the lettuce and scallions about 6 to 7 minutes, turning once or twice until they are tender.

Salad Dressing: Whisk together the lemon juice, coriander, chili flakes and olive oil until emulsified and season with sea salt and pepper.

In a large bowl, gently toss all the salad ingredients with some salad dressing and season with salt and pepper, if necessary.