Grilled Chicken Salad with Amlou Dressing
Serves: 2
Prep time: 20 minutes (plus 20-30 mins for roasting if cooking chicken)
Ingredients
For the salad:
- 300-350g roasted/grilled chicken breast, thinly sliced
- Mixed leaves (romaine, baby spinach, red leaf lettuce) - about 200g
- 1 small cucumber, thinly sliced
- 8-10 cherry tomatoes, halved
- 100g firm tofu, cubed and lightly pan-fried (optional for vegetarian protein)
- 2 tbsp chopped toasted almonds or hazelnuts
For the Amlou dressing:
- 3 tbsp Amlou Light Touch or Classic Harmony (Light Touch if you want savoury-forward)
- 1½ tbsp extra virgin olive oil or a neutral oil
- 1 tbsp apple cider vinegar or sherry vinegar
- 1 tsp Dijon mustard
- Juice of half a lemon
- Salt & black pepper to taste
- Water to loosen (1-2 tbsp as needed)
Method
- Make the dressing: In a small bowl, whisk together Amlou, oil, vinegar, mustard and lemon juice. Add water a tsp at a time until the dressing reaches a pourable consistency. Season with salt and pepper.
- Assemble the salad: Lay mixed leaves in a shallow bowl. Add cucumber, cherry tomatoes and tofu (if using). Place sliced chicken on top.
- Drizzle the Amlou dressing over the salad and toss lightly. Sprinkle toasted nuts for crunch.
- Serve with warm crusty bread or on its own for a lower-carb option.
Variant suggestions
- Amlou Light Touch: best for savoury dressings - clean almond flavour without extra sweetness.
- Amlou Classic Harmony: adds a faint sweetness that balances roasted vegetables.
- Amlou Chocohazel (small spoonful): try a ½ tsp for interesting depth with roasted root vegetables (experimental).
Benefits
- Balanced macro profile: Protein from chicken/tofu plus healthy fats from Amlou.
- Anti-inflammatory fats: Argan oil contains antioxidant vitamin E and monounsaturated fats.
- Satiety & stability: Fats slow digestion and help steady energy after meals.
Notes
- Toasted nuts bring crunch and extra flavour.
- To make it vegetarian, increase tofu and use Amlou Cashew Gold for a creamier dressing.