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Green vegetable salad with grilled chicken

by La Boite à Grains 05 Jun 2024
Salade de légumes verts au poulet grillé - La Boite à Grains


  • 4 140g chicken breasts
  • 16 green asparagus spears, peeled and blanched
  • 2 broccoli stalks, cut into small florets, blanched
  • 300g crisp green beans, blanched
  • 2 zucchinis, cut into large julienne strips
  • 1 red onion, finely chopped
  • 1 large ripe but firm mango, diced
  • 15 ml olive oil
  • 15 ml flax seeds (perfectly ground) or toasted sesame seeds.

For the chicken marinade

  • Lemon juice
  • 15 ml olive oil
  • 30 ml light soy sauce
  • 15ml honey mustard 
  • Freshly ground pepper

For the vinaigrette

  • 30 ml orange juice
  • 30 ml rice vinegar
  • 10 ml sesame oil
  • 30 ml olive oil
  • salt and freshly ground pepper



  • Combine all marinade ingredients.
  • Place chicken breasts in a resealable plastic bag. Add marinade and marinate for 2 hours in the refrigerator.
  • Sauté zucchini in olive oil.
  • Prepare vinaigrette by mixing all ingredients.
  • Bring together all the cooled vegetables, onion and mango. Drizzle with vinaigrette and toss gently.
  • Cook chicken breasts on barbecue or in cast-iron skillet with fluted bottom.
  • Arrange the vegetables in a pretty serving dish and place the fan-shaped chicken breasts on top.
  • Sprinkle with toasted sesame seeds or crushed flax seeds.

La Boite à Grains

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