Lemon-grilled chicken salad

lemon-grilled chicken salad
Prep time
Cook time

Love tucking into chicken salad? Basil pesto and capers add oomph to this lunchtime favourite.


  • 4 x skinless chicken breasts
  • 60ml lemon juice
  • 15ml lemon zest
  • 60ml olive oil
  • 5ml dried basil
  • 5ml dried oregano
  • 2 cloves garlic, finely grated
  • salt and pepper
  • 80g baby spinach
  • 40g rocket
  • 400g cherry tomatoes, halved
  • 15g fresh basil leaves
  • 100ml basil pesto
  • 15g capers, sliced
  • 200g feta cheese, crumbled


  • In a bowl, combine the lemon juice, zest, olive oil, basil, oregano, garlic and a pinch of salt and pepper.
  • Gently pound the chicken breasts so that they are even. Add them to the lemon mix and combine well. Leave in the fridge to marinate for 1 hour.
  • Heat the grill or braai to medium heat. Add the chicken breasts and cook, turning every 3 - 4 minutes until golden and cooked through (this takes about 15 minutes).
  • Remove from the heat and allow to rest for 5 minutes.
  • Slice into 1cm thick slices.
  • Spread the spinach and rocket out on a platter. Top with the sliced chicken, the tomatoes and the basil. Drizzle with basil pesto. Top with the capers and feta, and serve.