Salad with Grilled Chicken, Mushrooms & Walnuts
A fresh, thoughtfully composed salad with grilled organic chicken, mushrooms, tomatoes, walnuts, and jasmine rice — finished with olive oil and balsamic for a steady, satisfying meal.
Ingredients
Salad
- 400 g organic chicken breast trimmed
- 400 g mushrooms cleaned and halved
- 3 pieces medium tomatoes sliced
- 1 piece large red onion cut into wedges
- 60 g walnuts roughly chopped
- 250 g jasmine rice uncooked
Seasoning
- 1 tbsp soy sauce for the chicken
- ½ tsp salt
- ½ tsp black pepper
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp dark balsamic vinegar
Instructions
- Rinse jasmine rice and cook according to package instructions until soft and fluffy.
- Season chicken with soy sauce, salt, and pepper. Grill or pan-sear over medium heat until cooked through and lightly golden. Let rest before slicing.
- Grill or sauté mushrooms and red onion until tender and slightly caramelized.
- Arrange tomatoes, mushrooms, onions, sliced chicken, and walnuts on a plate. Add rice on the side or mix gently into the salad.
- Drizzle with olive oil and balsamic just before serving.
Notes
Fibre & Gut-Friendly Boost: Add a spoonful of white beans or a sprinkle of mixed seeds (pumpkin, flax, sesame) to increase fibre diversity and support gut health.
Make It Lighter: Reduce the rice portion slightly and increase leafy greens for a lighter, more vegetable-forward version with fewer calories while maintaining satiety.