Grilled Chicken Salad

by Keesha
Keesha's Grilled Chicken Salad

Bring the Caribbean feeling to your home with this flavourful and colorful salad. The best thing with this tasty summer salad is that it has so many variations that you can completely transform it by just twisting a few ingredients. For example, you can substitute chicken breasts with chicken thighs or any other meat such as pork beef, goat, turkey, salmon, tilapia or tofu if you are vegetarian or vegan.

Feel free to experiment with different adaptations until you find your perfect recipe. Another thing you are going to really love about this recipe is that if you don’t have an oven you can still enjoy this recipe by pan-frying the chicken (or meat of choice) in olive, coconut or avocado oil for a healthy version. You can also use leftover meat in this recipe. It really is a 20 minutes salad that you can prepare with the available ingredients in your house.

For the maximum health benefit of this recipe, use fresh and organic ingredients that are all endowed with vitamins, fiber, protein and healthy carbs. Whether you are looking to lose weight or nourish your family with healthy food, the tropical grill salad is the way to go!


  • 2 Chicken breasts
  • ¼ Yellow bell pepper
  • ¼ Green bell pepper
  • ¼ Red bell pepper
  • ¼ Zucchini
  • ¼ Eggplants
  • 2 small Potatoes
  • 50g Parmesan cheese
  • 350g lettuce
  • 1 Pomegranate
  • Dressing:
  • 3 Tablespoon yogurt
  • 2 Tablespoon oil
  • 2 Tablespoon vinegar
  • 1 Teaspoon paprika
  • 1 Teaspoon salt
  • 1 Teaspoon dry herbs



First, preheat the grill or oven to 160°C/320 °F


Then cut all the vegetables to your preferred size.


Add some oil on the grill or use oven paper for the oven.


Then cut the two chicken breasts into thin slices and put the on the grill.


After 15 minutes add the vegetables and fry everything for 20 more minutes.


Place the fried vegetables and chicken breasts in a big bowl and mix everything with the dressing.


Serve it straight away.

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