Spanish · Lunch
Grilled Chicken Salad with Sherry Dressing
Grilled chicken breast sliced over mixed greens, roasted red peppers, and shaved manchego, finished with a sherry vinegar and olive oil dressing sharpened with garlic and smoked paprika. Marcona almonds add crunch. Served as a light, savoury plate balancing charred chicken with tangy, nutty Spanish flavours.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
530Calories
48.6gProtein
34.5gFat
10.8gCarbs
3.9gSugar
3.4gFiber
870mgSodium
140mgChol
8.1gSat Fat
870mgPotassium
220mgCalcium
2.6mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the chicken breast dry and rub with 1 tbsp olive oil, smoked paprika, salt, and black pepper until evenly coated.
2
Grill
Cook over medium-high heat for 5–6 minutes per side, until char lines form and the thickest part reaches 165°F.
3
Rest
Set the chicken aside uncovered for 5 minutes until juices settle, then slice into strips.
4
Plate
Arrange mixed greens and roasted red pepper on a plate, scatter manchego and Marcona almonds over top, fan sliced chicken across, drizzle sherry vinegar–garlic–mustard dressing over, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 2 tbsp2 tbsp olive oil (for grilling)
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 cups100g mixed salad greens
- 1/2 cup70g roasted red pepper
- 56g56g manchego cheese
- 18g18g Marcona almonds
- 2 tbsp30ml sherry vinegar
- 4 tbsp60ml olive oil (for dressing)
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp Dijon mustard
- 2 pinch2 pinch salt
