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healthy salad

The best ever healthy Barbecue Chicken Salad that everyone loves

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As much as I love salads, eating the same over and over is can be pretty boring after a while. So why not switching things up? Heating up the grill for when your friends are over, chopping all the veggies and making an insanely delicious (not healthy tasting) salad. Doesn’t this sound nice? Well, whenever you are going to make this, you got to try it!

What’s a barbecue salad?

Maybe you think a barbecue salad is something you serve as a side when you are having a barbecue. I mean, I guess you can call it a barbecue salad, but this is not what we are doing here. Barbecue salad basically is a salad that has a source of protein in it (most of the time chicken) that is prepared on the barbecue and marinated in a barbecue sauce.

What’s in it?

So as I said, a source of protein. I prefer chicken here, but you could also go for tofu or tempeh if you want to make it vegetarian. As a base we are using some greens. Best is iceberg lettuce here, but really any green works. And then we have a ton of veggies. Here we have tomatoes, bell peppers, cucumber, radishes, onions, avocado, and grilled corn (this is an essential). If you want, you could also add some pineapple into here if that’s what you like but that’s optional.

The dressing usually is a ranch dressing. And it is often made with mayonnaise. But in this recipe we are making it a bit lighter. The dressing still is creamy and super tasty though. It mainly consists of greek yoghurt, sour cream, some olive oil, lemon juice and herbs. It has the perfect creaminess and taste but it is not very heavy.

Is it healthy?

It definitely is! You have got all the colours of the rainbow that exist. Therefore you have so many vitamins form the salad, tomatoes, bell peppers, cucumber and so on. Furthermore the salad does not have a lot of fat. Chicken breast is not high in fat and it is prepared very healthy. Thats another plus. And lastly the dressing is made rather healthy too. So, yep, all in all pretty healthy.

When to have it best

I mean this is completely up to you but I would recommend it as a main dish for example as a quick lunch or dinner. You can also meal prep this very well, just store the dressing on the side and take it on a picnic. If you are hosting a larger barbecue with friends you can also serve it as a side or as one of many dishes. But however you are going to serve it, it always is equally delicious!

I hope that you will enjoy this recipe as much as I do and that it helps you to switch up your salad game once in a while! It is perfect for those hot summer days!

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Barbecue Chicken Salad

The perfect salad to switch up your salad game once in a while. Full of flavor, full of vitamins and super easy! All you want!

Course dinner, lunch, Main Course, Salad
Cuisine American
Prep Time 15 Minuten
Cook Time 15 Minuten
Total Time 30 Minuten
Servings 4 servings
Calories 411 kcal

What you will need

For the barbecue chicken:

  • 2 large chicken breasts about 500-600g
  • 3 tbsp soy sauce
  • 75 g ketchup (without added sugar prefered)
  • 1 tbsp maple syrup
  • 1 tbsp vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce optional
  • 1 tsp salt

For the salad:

  • 4 handful salad such as iceberg lettuce
  • 1 cucumber
  • 1 red bell pepper
  • 1 corn on the cobb
  • 1 avocado
  • 1 large tomato about 150-200g
  • 100 g radishes (about 5 pieces

For the dressing

  • 1 tbsp olive oil
  • 50 g sour cream
  • 150 g yoghurt
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives or basil
  • 1/2 tbsp lemon juice

How to

  1. Combine all of the chicken marinade ingredients in a bowl. Cut the chicken breasts in half lengthwise and add it to the marinade. Let marinate in the fridge for about 2-4 hours. The longer the better. If you do not have the time leave it out.

  2. Heat up the barbecue. Brush the corn on the cobb with olive oil and grill it on indirect heat for about 7 minutes on each side until golden. After the first 5 minutes add the chicken breast and grill on each side for about 5 minutes. First 5 on direct, second 5 on indirect heat.

  3. In the meantime chop the salad, the tomatoes, cucumber, bell pepper. Finely slice the radishes. Half and depit the avocado and also cut into small chunks. Add it all to a large bowl.

  4. Combine all the ingredients for the dressing in a bowl.

  5. Once the corn is done cooking take it of the grill and cut the corn kernels of and add them to the rest. Toss the salad with the dressing and seperate onto bowls. Slice the chicken into fine strips and add it on top. Serve and enjoy!

Happy cooking,
Enjoy,

Katie // Une petite Cuisinière

Ultra Green Pesto Salad with Burrata

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All the healthy greens, in an insanely delicious pesto dressing topped with a dreamy creamy burrata. Oh yes. Healthy eating made tasty. You get your vitamin fix in while still enjoying all of that creaminess from the burrata cheese. Pure goodness.

I know that many of us are now wanting to become healthier for summer. And also, with the nice and warm temperatures we are craving food for which we do not have to heat up the oven or a pan, that is super quick and rather light. Because who loves standing in the kitchen for ages when the sun outside is so nice?

This salad is the perfect dish for such occasions. Do not be afraid by the word salad. It is not a boring one that won’t fill you up. It is full of so many nutrients, different veggies, cheese and the pesto dressing takes it next level. Nothing with boringness!

What is pesto?

Pesto is a sauce that originates in Italy. It most of the time is used for pasta dishes. Traditionally the pasta to make it with are trofie. Also, they add in some small pieces of potato. Honestly, if you have never tried and are afraid, I can tell you: don’t be. It tastes at least as good as tomato sauce if not better!

What is in pesto?

The ingredient list for pesto is very short. The main ingredient is basil. That gives it the colour and the amazing taste. As important: pine nuts. Not to confuse with peanuts. Oftentimes instead of pine nuts, other nuts are used, to make it cheaper, but the taste just is not the same. At all. Besides basil and pine nuts we need olive oil and parmesan cheese. This is the classic pesto. And this is the best way you can make pesto There are oil-free, and cheese-free versions out there, but if you do tolerate all of the ingredients I would recommend you use them.

Is pesto healthy?

I would say so. It has a little cheese, which is not necessarily the healthiest but all the other ingredients are pretty healthy. Basil is packed with vitamins and nutrients. Pine nuts and olive oil contain a good amount of healthy fats and minerals as well. Just be aware that pesto, because of its rather high fat content is also rather high in calories.

What else is in the salad?

Well, of course, a base: the salad. What works best here, is a mixed salad but you could also long for lambs lettuce, spinach or iceberg salad if you prefer. Besides that, we have a ton of different greens. Cucumber, for freshness, zucchini for crunch, peas, for that spring feeling, avocado, because we ain’t have a salad without avocado, and spring onions for the finishing touch. To add a nice touch to the taste, we are also adding some fresh herbs, mint and basil to be exact.

Does the salad work for meal prep?

A hundred percent, yes! Just make sure to pack everything separately. So salad and veggies in one box, dressing in an extra box, and the burrata in another box. It lasts in the fridge for 2-3 days. When wanting to have it, just mix everything through and enjoy!

I hope you like this recipe and it gives you some inspiration on what to cook this spring on summer!

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Ultra Green Pesto Salad with Burrata

A perfect light summer salad, that is everything else than boring. Healthy but tasty and filling!

Course Appetizer, lunch, Main Course, Salad, Side Dish
Prep Time 15 Minuten
Total Time 15 Minuten
Servings 4 servings
Calories 526 kcal

What you will need

  • 6 handful mixed greens
  • 2 zucchini
  • 1 cucumber
  • 150 g peas
  • 3 spring onion
  • 1/2 handful mint and basil
  • 1 avocado
  • 1 burrata 1 large one or two small ones
  • 4 tbsp sesame seeds optional

For the pesto dressing:

  • 1 handful basil
  • 30 g parmesan cheese cut into smaller pieces
  • 30 g pine nuts
  • 3 tbsp olive oil
  • 2 tbsp olive oil or water (optional to thin out)
  • some bread to serve

How to

  1. Peel the zucchini into thin strips (lengthwise) and cut them in half (in width). Cut the cucumber into small slices. Boil the peas in boiling water for about 4 minutes. Cut the spring onions into small rings. Add all of those into a large bowl along with the mixed greens.

  2. In a food processor finely mince the basil and pine nuts. Add the olive oil and the parmesan and a sprinkle of sea salt. Blend until you have reached a smooth consistency. If you prefer your pesto on the thinner side, add another 2 tbsp of water or olive oil and mix again.

  3. Toss the salad and veggies in the dressing and divide onto four bowls. Cut the avocado in quarters. Put the sesame seeds on a plate and dip one side of the cut up avocado quarters onto them. This adds a really nice look to them. Add one quarter to each bowl.

  4. Cut the burrata into 4 and also divide this onto the bowls.

  5. Serve with some fresh bread !

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Honey Eggplant and chickpea salad with grilled halloumi

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Sounds like a lot and it is. So many flavors, so much goodness but still so simple and quick. Leave the boring salads behind and start making those next level ones. Salads have never tasted that good! 

Sunmer ist getting closer and closer, which means many people try to live and eat healthier. And whats the stereotype thing to do in order to eat healthiet? Salads! But contrary to commin believes, the plain ones only containing leaves and a dressing, maybe a piece of chicken, are bot the healthiest ones! 

Why are conventional salads not necessarily healthy?

Because they will fill you up for an hour maximum and wont leave you satisfied! Whats the problem with that? If you are not filled and satisfied for long, you will start to get hungry again very soon and snack or binge eat on unhealthy things as you will develop cravings for that. In order to bot develop these, it is important to have a filling, nutritious and delicious meal. And I know that this can be difficult with salads but believe me, this one is everything else than boring. 

Whats in it?

You bake the chickpeas and eggplant in the oven, with a slight olive oil and honey drizzle to get them crispy and a bit sweet. Honestly, life changing! If you habe never done chickpeas or eggplant with honey, I‘d say you should head straight to the kitchen and get started! And its so simple! You place the main components of the salad in the oven for 20 minutes and you are already half way there. 

The most extra dressing

The remaining base of the salad is some basic spinach. Bot a lot, just to add some color and vitamins! But whats a salad without a dressing? My brother would say rabbit food! And he is right. It is boring and plain. I do not get those people who skip on salad dressings because they literally are the easiest thing ever and add a ton of flavor. Honestly, don‘t skip on that. In here we have a super extra, still super simple dressing. 3 ingredients (!!) so much flavor! The ingredients are purred tomatoes (the ones from the can or box), Tahini and lemon juice. I do not know why I have never thought of making dressing with tomato sauce before but it is good. I wouldn‘t do it with a green side salad but on top of buddha bowls or italian inspired ones or ones that are pretty extra, as this one, this is so good! Highly recommended!

The star of the show

Last but definitely not least, the grilled halloumni. I have never had halloumni up till a few months ago and from then on it is a must in my diet! So addictingly good. On salads, on bowls, on pasta, on everything. It really adds this last pinch of salt to anything. Like here. It adds the extra wow, the saltiness and satisfying touch. We essentially only need to grill it for a few minutes on each side and thats it! Assemble! You can serve it with some bread, although I believe that this is not necessary because it is amazing and filling as is! 

You can meal prep it, just leave the dressing extra and keep in mind that the halloumni won’t be as melty and good but it still tastes pretty solid. My recommendation: make it fresh, it is better.

I hope that you will like this recipe and that it will change up your regular salad routine a little! 

Enjoy,

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Honey Eggplant and Chickpea Salad with grilled Halloumi

Next level salad. Has nothing to do with the boring image of salads you have in your head. Sweet and tangy eggplant & chickpeas, combined with salty fried halloumi and the most extra dressing. Enjoy now & Thank me later!

Course Appetizer, bowl, lunch, Salad
Prep Time 5 Minuten
Cook Time 20 Minuten
Total Time 25 Minuten
Servings 4 servings
Calories 366 kcal

What you will need

  • 2 large handful spinach
  • 160 g chickpeas from the can, rinsed, drained, and pat dry
  • 1 eggplant
  • 2 tbsp olive oil
  • 1 tbsp honey
  • some salt & pepper
  • 200 g halloumi
  • 1/2 lemon juiced

For the dressing:

  • 2 tbsp Olive Oil (just pured tomatoes from the can/ boy without anything)
  • 1 tbsp Tahini
  • 1 lemon juiced

How to

That is how it works:

  1. Slice the eggplant into about 2 cm sized cubes. Drain, rinse and pat the chickpeas dry. Place both in a bowl. In a seperate bowl combie the olive oil, lemon juice and honey. Generously salt and pepper the eggplant and chickpeas and then toss in the dressing. Bake for abou 20 minutes at 180°C.

  2. Meanwhile combine all the ingredients for the dressing.

    Heat up a grilling pan to high heat. Slice up the halloumi in about 0.5 cm thick slices. Just before the chickpeas are done baking, fry the halloumi on it for about 2-3 minutes on each side until it gets some grilling marks and melts nicely.

  3. When the tray is done baking, combine the ingredients with the spinach and the dressing. Seperate on bowls and top with the grilled halloumi!

    Serve and enjoy!

Katie // Une Petite Cuisinière