You can make this delicious grilled chicken salad with vegetables in all colors … and of course the star of the show: grilled chicken. We use chicken thigh fillet for this recipe, because it remains nice and juicy even when grilled.
Are you cutting down on the amount of fat you consume? Then use chicken breast as a substitute.
As for the vegetables, you can vary enormously with this recipe. In this version we use butternut squash pumpkin, corn and spinach, among others. But you could also add tomato, green beans or bell pepper! It’s really almost always good, as long as you have the grilled chicken and salad dressing ready.
This recipe is for 4 people/portions
- 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 spring onions
- 1/2 tsp salt
- 1 tsp 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 parsley!)
Directions for the grilled chicken salad
Start marinating the chicken. To do this, please 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 Celsius) and coat the chicken with a thin layer of sunflower oil. Grill the chicken in a few minutes and nicely colored. Then set the chicken pieces aside.
Now cut the half butternut squash into dice and cook it in plenty of water for 2-3 minutes. Drain the water and let the pumpkin cubes cool. We’d like to add them to the salad when they’ve completely cooled down.
Now 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 with bread or rice, for example. Enjoy your meal!
Tip: This salad looks great when you haven’t mixed 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!).
More great recipes…
Why not try our Antillean pastechi to go with this salad?
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