Blog Meal Plan Grilled Chicken with a Carrot Salad Grilled Chicken with a Carrot Salad

Grilled Chicken with a Carrot Salad

35 min Mediterranean Dinner Dairy freeGluten freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 15 ml (1 tbsp)
  • Lemon juice - 10 ml (2 tsp)
  • Parsley, chopped - 10 g (2 tbsp)
  • Carrot - 240 g
  • Quinoa, cooked - 185 g
  • Sesame seeds - 10 g (1 tbsp)
  • Honeydew melon - 130 g
  • Chicken breast, grilled - 160 g

How to make:

  1. If using chicken breast, grill your chicken under a medium-high heat for 10 minutes each side or until cooked through. If using deli chicken, slice the pieces into bite sized chunks. Boil quinoa
  2. Peel and roughly grate the carrots. Finely chop the parsley and mix into the carrots
  3. In a small bowl combine the lemon juice and olive oil with a pinch of salt and pepper. Pour the dressing over the carrots and sprinkle over the sesame seeds
  4. Serve chicken with salad and quinoa. For dessert, slice the honeydew melon and place on a dessert plate

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