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Grilled Chicken Salad With Roasted Cherry Tomatoes & Scallions

Grilled Chicken & Roast Tomato Salad

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Roasted & Grilled
  • Cuisine: European


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.



6 chicken tenderloins (you could also use 2 small chicken breasts and slice into pieces, about 150 g per person)

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon pepper

1 tablespoon olive oil or coconut oil

For roasted cherry tomatoes

1 tablespoon olive oil

1520 cherry tomatoes or cherry plum tomatoes, halved

1/2 teaspoon cinnamon

1/2 teaspoon cumin powder or seeds

Sea salt and pepper

6 spring onions

For the salad base

23 cups mixed lettuce leaves or roughly chopped baby gem lettuce

1/2 avocado, sliced

1/2 lemon (juice)

1 tablespoons olive oil

2 tablespoons chopped spring onions (the green shoots)


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.

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