Summer Chicken Salad

Summer Chicken Salad

Prep Time20 minutes
Cook Time3 hours
Servings: 4


For the salad

  • 2 Chicken thighs per person
  • Rocket lettuce
  • Fresh Asparagus
  • Avocado
  • Mango
  • Red onion

For the marinade

  • Fresh chillies (optional)
  • Ginger
  • Salt & Pepper
  • Olive oil
  • Balsamic vinegar
  • Corriander


  • Place grated ginger, finely chopped chillies (wash hands well after chopping chillies!) and chopped leaves of corriander into a bowl.
  • Add a little olive oil and season with salt and pepper then mix the ingredients well and pour onto chicken thighs.
  • Marinate chicken thighs for at least 2 hours in the fridge.
  • Steam asparagus for 4 minutes and rinse in cold water.
  • Add rocket, cooked asparagus, sliced avocado, sliced mango and sliced red onion ina salad bowl.
  • Dress the salad with olive oil, balsamic vinegar, salt and pepper.
  • Cook thighs in a pre-heated grill at 180oC for around 7 minutes each side or until cooked.
  • When the chicken is cooked, slice and toss through the salad.