Honey Glazed Chicken Salad

This is another beautiful winter salad dish, using roasted root vegetables with a combination of raw lettuce leaves. The chicken in this dish can be substituted for any other source of protein you wish. 


S xx

Ingredients: Serves 2 - 3

  • 2 chicken breasts
  • 3 tbsp tamari
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 large sweet potato (diced into squares)
  • 3 beetroots (peeled and chopped in squares)
  • 1 red onion (diced in quarters)
  • 2 cups lettuce leaves
  • 3 tbsp goats cheese
  • 2 tbsp slithered or crushed almonds
  • 1 tbsp dill 
  • 2 tbsp olive oil (raw to drizzle as your dressing)


  1. In a large bowl add tamari, olive oil and honey. Stir to combine. Add chicken and set aside in the fridge to marinate for 30mins
  2. Meanwhile prepare your vegetables and place on a lined oven tray, drizzle with 1 tsp of olive oil, coat well and roast until golden.
  3. Once your chicken has had time to marinate grilled on fry pan or BBQ. Please note it will go a little charcoal because of the honey, so low heat is best. Cook through.
  4. Time to plate up. On a plate add salad leaves, roast vegetables, sliced chicken, goats cheese, slithered almonds, dill and drizzle with olive oil.

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