Grilled Chicken Salad

Grilled Chicken Salad


  • 20 pcs, halved Organic Tomato, Cherry
  • 2 pcs, sliced Organic Cucumber
  • 200g Organic Rocket, Local (Arugula)
  • 200g, torn Organic Lettuce Oakleaf
  • handful Organic Herb Pot, Basil
  • 500g Chicken Breasts


Season the chicken slices with salt & pepper, then grill in a griddle pan with a splash of coconut oil for 10 minutes on each side.  Assemble the lettuce, rocket, cucumbers and cherry tomatoes in a bowl, add the chicken, and top with fresh basil leaves and serve.


4 people

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