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grilled chicken salad salad with grilled chicken and vegetables

Grilled chicken salad

door Linda Terrizzi

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 for the vegetables, you can vary enormously with this recipe. In this version we use pumpkin cubes, corn and spinach, among others. But don't forget to try tomato, green beans or bell pepper! It's really almost always good, as long as you have the grilled chicken and salad dressing in order.

Maxima's contact grill

You can grill the chicken for this recipe on the barbecue (if only the weather was good…), in the oven or in a grill pan. We used the contact grill from Maxima Kitchen Equipment for this recipe. This grill is strong enough for catering use, but just small enough for home use. It fits a lot at the same time and you need that with a family of five.


This recipe is for 4 people


  • 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 salad with grilled chicken and vegetables

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 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 pumpkin into dice and cook in plenty of water for 2-3 minutes. Drain the water and let the pumpkin cubes cool. These may soon be cold in the salad.

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'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!).

grilled chicken salad salad with grilled chicken and vegetables

Also try this salad…

Do you love salads? Then try our traditional pink (beet) salad!

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grilled chicken salad - salad with grilled chicken and vegetables
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