Lime Grilled Chicken Salad

Serves 4


For the Chicken

  • 500gm boneless, skinless chicken breasts, trimmed of fat
  • 2 tablespoon lemon juice
  • 2 teaspoon fresh thyme leaves, plus a few sprigs
  • 2 cloves garlic, crushed
  • 1 tablespoon oil
  • 2 MAGGI cube Fortified, crumbled
  • Freshly ground pepper, to taste

For the dressing and salad

  • 1 garlic clove, finely chopped
  • 1 tsp. Dijon mustard
  • 2 tablespoon, Olive oil
  • 1 tbsp. MAGGI Arome Liquid Seasoning
  • 1 tbsp. lemon juice, plus extra for squeezing
  • Chilli flakes, good pinch
  • 4 tbsp. Mayonnaise
  • 4 tbsp. yogurt
  • 2 cups, Shredded Green cabbage
  • 2 cups, Shredded Red cabbage
  • 1 head, Shredded Lettuce leaves
  • Small Red Capsicum, Cut into Strips


  1. In a medium bowl, Mix the lemon juice, oil, thyme, and garlic. Add the chicken and turn it over in the marinade to coat well. Season with MAGGI cube Fortified and freshly ground pepper and leave for up to 2 hours for the chicken to Marinate.
  2. Preheat a charcoal or gas grill to medium high heat. Grill or broil marinated chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side. Keep aside and let it cool. Slice crosswise into strips.
  3. To prepare the dressing; in a blender, combine garlic, Dijon mustard, MAGGI Arome Liquid Seasoning, lemon juice, mayonnaise, yoghurt, Chilli flakes; blend until smooth – it should be the consistency of double cream so it will coat the leaves. Adjust the taste with lemon juice and pepper.
  4. To assemble; in a large bowl, combine lettuce, cabbage and grilled chicken breast. Toss together Salad dressing until evenly coated. Finish with extra squeeze of lemon; Serve immediately.