Struggling to find a refreshing, nutritious meal that’s kind to your digestion? This lemon-herb grilled chicken salad is crafted with Crohn’s-conscious ingredients to keep your stomach happy. Packed with lean protein, fresh greens, and a burst of zesty flavour, it’s a satisfying dish you can enjoy worry-free.
Lemon-Herb Grilled Chicken Salad
A zesty, refreshing salad that combines grilled chicken with crisp vegetables, perfect for a light lunch or dinner.
Servings: 2 people
Calories: 250kcal
Equipment
- Grill or grill pan
- Mixing bowl
- Whisk
- Kitchen knife
- Chopping board
Ingredients
- 2 boneless skinless chicken breasts (about 150g each)
- 1 tbsp olive oil
- Zest and juice of 1 lemon
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- Salt and pepper to taste
- 4 large lettuce leaves torn
- 1 medium carrot julienned
- 1 red pepper deseeded and sliced
- 2 spring onions green tops only, sliced
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, whisk together olive oil, lemon zest, lemon juice, rosemary, thyme, salt, and pepper.
- Coat the chicken breasts with the lemon-herb mixture.
- Place chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked.
- Remove chicken from grill and let rest for a few minutes. Slice into thin strips.
- In a large bowl, combine lettuce, carrot, red pepper, and spring onions.
- Top with sliced chicken and serve immediately.
Notes
For added crunch, sprinkle with pumpkin seeds or chia seeds.
Dress with extra virgin olive oil and a squeeze of lemon if desired.
Dress with extra virgin olive oil and a squeeze of lemon if desired.
