Griddled chicken salad with basil mayo

Griddled chicken salad with basil mayo

  • serves 4
  • A little effort

This griddled chicken salad with basil mayo makes a great option for lunch or a lighter evening meal midweek. It's full of flavour and is ready in just 30 minutes.



  • red onion ½, finely sliced
  • white wine vinegar
  • sourdough ½ loaf
  • olive oil
  • parmesan 30g, grated
  • chicken thigh fillets 6
  • mayonnaise 4 tbsp
  • basil ½ a small bunch, shredded
  • romaine lettuce 1, leaves separated and torn


  • Step 1

    Put the onion in a bowl with 1 tbsp vinegar. Toss and leave to marinate. Cut the bread on an angle so you get nice long slices. Drizzle with olive oil then bake at 180c/fan 160c/gas 4 for 10 minutes until golden. Scatter the parmesan over and cook for another couple of minutes.

  • Step 2

    Brush the chicken thighs with olive oil and season really well. Heat a griddle (chargill) then cook the thighs until golden brown and cooked through. Slice.

  • Step 3

    Mix the mayonnaise into the onion and vinegar then stir in the basil. Arrange the lettuce on a platter. Scatter over the sliced chicken and croutons. Drizzle over the basil mayo (add a splash of water if you need to make it runnier).

Nutritional Information

  • Kcals 553
  • Fat 32.8g
  • Carbs 22.4g
  • Fibre 2.1g
  • Protein 43.3g
  • Salt 1.22g