Grilled Chicken Salad
This grilled chicken salad is a complete and satisfying meal. Made with rosmarino pasta, leafy greens, feta cheese, tomatoes, fresh herbs and served with a stunning turmeric salad dressing! Make the chicken on the grill outside, in a skillet on the stove or use a rotisserie. 'Revamp' it in the air-fryer with a drizzle of olive oil and extra spice, or grill the pieces for extra flavor. Either way, this salad/meal makes the perfect centerpiece!
Ingredients
Chicken
- 250 grams chicken breasts or 4 in a regular size pack
- 2 tablespoon olive oil + 1 tsp
Cook the rice
- ½ cup rice + 1 cup water
- ½ teaspoon turmeric
- ½ teaspoon salt
Cook the rosmarino
- ½ cup rosmarino pasta with water to cover
- salt & pepper to taste
Salad Ingredients
- mixed leafy green lettuce pack
- cherry tomatoes
- ¼ cucumber
- ½ cup feta cheese
- olives
- fresh mint
Turmeric Salad Dressing
- 13 spice
- 2 garlic cloves peeled and roughly chopped
- ¼ cup olive oil
- ¼ cup turmeric water added by the tablespoon into the blender not all at once!
- ⅓ cup red wine vinegar
- ½ fresh lemon juice
Instructions
- Prep the chicken: Sprinkle the 13 spice seasoning making sure that the chicken is properly coated.
- Cook the chicken: Grill the seasoned chicken breasts in a skillet stove-top for about 5 to 7 minutes per side on medium to high heat without moving them around and set aside.
- Cook the rice: Cover the rice in water in a saucepan, add salt and turmeric spice and bring to a boil over med to high heat. Once the water is boiling and frothy, turn the heat down low and cover with a lid. Leave it for 12 minutes without interference. Remove from the heat and leave it covered for a further 10 minutes. Fluff with a fork.
- Cook the rosmarino: Cook ½ cup of rosmarino pasta with 2 cups of water and add ½ teaspoon turmeric spice. Cook uncovered, drain and reserve the turmeric water.
- Combine: Rice and rosmarino once cooled down. Season well with olive oil + salt & pepper to taste.
- Prep to serve the chicken salad: Add the rest of the ingredients; cucumber, feta, olives, cherry tomatoes & leafy greens. and pile them loosely onto a serving platter. Once all the ingredients are in try not to over mix. the salad! You want to maintain the fresh crunchy lettuce leaves and keep the cucumber solid and crunchy.
Turmeric Salad Dressing
- Add all the dressing ingredients into a blender and blend till combined gradually adding the turmeric water until you have the consistency you want. Please add the turmeric water a dash at a time and taste as you go otherwise it could turn out too sharp a taste.
- Serve Add the fresh mint, coarse black pepper and salt to taste and enjoy!
Notes
If this is the first time that you are cooking pasta and rice simultaneously for the same recipe then I would suggest that you follow the recipe above of cooking them one after the other, for everyone else who wants to know;
Rice takes a longer time to cook than pasta so you would cook the rice first and about halfway through, lets say 9-10 minutes, add the pasta because that leaves you another 9 to 11 minutes but again, it would depend on the rice, stove heat so if you're not familiar follow the steps in the recipe.
Once you add in the pasta, you might have to add a dash of water and a dash of turmeric (¼ tsp) and just keep checking and tasting for doneness and it you should be good.
Nutrition
Calories: 217kcalCarbohydrates: 19gProtein: 8gFat: 11gSaturated Fat: 3gCholesterol: 19mgSodium: 246mgFiber: 3gSugar: 2g
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