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🥗 Grilled Chicken Skewers on Fresh Salad

240 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet (kitchen-ready, skinless)
• 1 clove garlic
• 0.5 untreated lemon (juice)
• 1 tsp sweet paprika powder
• salt
• pepper (from the mill)
• olive oil
• 200 g salad (e.g. head lettuce, romaine lettuce, iceberg lettuce)
• 4 spring onions
• 0.5 bunch dill (tips)
• 2 tbsp white wine vinegar

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into approx. 2.5 cm cubes.
4. 4. Peel the garlic clove and press it through a garlic press.
5. 5. Mix the pressed garlic with the lemon juice, paprika powder, salt, pepper, and 4 tablespoons of oil in a bowl.
6. 6. Coat the meat cubes evenly with the marinade.
7. 7. Let the meat marinate for approx. 20 minutes.
8. 8. Preheat the grill to medium-high heat.
9. 9. Rinse the salad under cold water.
10. 10. Remove any wilted leaves or tough stems (clean).
11. 11. Spin the salad dry in a salad spinner.
12. 12. Cut the salad into thin strips.
13. 13. Rinse the spring onions under running water.
14. 14. Slice the spring onions into thin rings.
15. 15. Place the cut salad and spring onions into a large bowl.
16. 16. Add the dill to the vegetable ingredients.
17. 17. Mix 4 tablespoons of oil with the vinegar in a small dish.
18. 18. Season the dressing mixture with salt and pepper to taste.
19. 19. Pour the dressing over the salad and mix everything well.
20. 20. Thread the marinated meat cubes onto the skewers.
21. 21. Place the skewers on the hot grill.
22. 22. Cook the skewers for approx. 8 minutes.
23. 23. Turn the skewers occasionally while grilling to ensure even cooking.
24. 24. Divide the finished salad onto individual small bowls.
25. 25. Place the grilled skewers directly on top of the salad.
26. 26. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 240
• Protein: 36 g · Fett/Fat: 9 g · Carbs: 3 g