Herb roast chicken salad





Hack into Chef Marlon Lobo’s Gourmet Food 5’iles and cook in 5 easy steps.

We tend to lose appetite in summer and can’t care less for spicy food. So here’s a perfectly light and nutritious salad with a balance of protein and freshness of herbs, all made under 10 minutes.




Chicken breast – ½ no.

Rosemary – ¼ tsp

Thyme – ¼ tsp

Oregano – ¼ tsp

Chilli flakes – ¼ tsp

Oil – 1 tsp

Garlic paste – ¼ tsp

Ice berg lettuce – 25gm

Rocket lettuce – 25gm

Frizzy lettuce – 25gm

Tambdi bhaji – 25gm

Olive oil – 3 tsp

Balsamic vinegar – 1 tbsp

Salt & pepper – to taste


1)      Begin with your mise en place. Collect all your ingredients.

2)     Trim & butterfly the chicken breast. Sprinkle over the rosemary, thyme, oregano, chili flakes, oil & garlic past. Rub the mixture evenly to quote the chicken & leave to marinate for about 10 min. grill on a hot pan for about 2 min. on each side & remove & cool.

3)      Break the salad leaves into bite size pieces. Wash under running water, strain & dry.

4)      For the dressing, combine the olive oil, balsamic vinegar, salt & pepper. Mix well to form an emulation.

5)      Dress the salad with the balsamic dressing & serve with the grilled herb chicken.

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