This is healthy chicken salad recipe using grilled, seasoned chicken tenderloins, gorgeous, caramelised roasted cherry tomatoes and spring oinons served on a bed of gem lettuce. It's nutritious, gluten-free, paleo and Whole30 friendly.
For roasted cherry tomatoes
Preheat the oven to 200 C / 400 F.
Drizzle an oven dish or a tray with olive oil. Sprinkle cherry tomatoes with cinnamon, cumin and a little salt and pepper and lay out on the tray skin side down.
Cut the green parts of the spring onions away (reserve for other uses) and cut the pale green and the white parts into two strips. If the white bulb is quite big, cut that in half (lengthways). Spread out the onion on the tray alongside the tomatoes (see image above). Pop the tray in the oven for about 25 minutes.
Sprinkle the chicken tenderloins with onion and garlic powder, salt and pepper and set aside.
When tomatoes are almost ready, heat a frying pan with 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and cook for 3 minutes on each side. Tenderloins are quite thin so they don’t need much cooking time. After about 6 minutes, turn the heat off and leave the chicken to rest in the pan.
Assemble the lettuce leaves on two plates and top with sliced avocado. Drizzle with a little lemon juice and olive oil (about 1/2 tablespoon each). Arrange the chicken pieces over the lettuce and top with roasted tomatoes and onions. Sprinkle with fresh green onions and little more cracked pepper and sea salt if you like.
Calories: 503kcal | Carbohydrates: 20g | Protein: 36g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 790mg | Potassium: 1372mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1555IU | Vitamin C: 61mg | Calcium: 93mg | Iron: 3mg
Keywords: Lunch Ideas, Chicken salad, Healthy Dinners, Green Salad