Grilled Chicken Salad

Top off your garden-variety salad with grilled chicken, and using Quaker Oats as breading gets you that added crunch that's oh-so-satisfying.



  • 2 tsps. olive oil
  • 4 lean chicken breasts, skin and fat removed, cut into long strips
  • 1 Tbsp. lemon juice
  • 2 cloves garlic, chopped finely
  • 1 tbsp dried parsley
  • 3 red chilies, chopped finely
  • 14 Tbsps. Quaker Instant Oats
  • 1/8 tsp. salt 2 egg whites, lightly beaten
  • 2 cups fresh arugula and mesclun
  • 1 large ripe avocado, pitted, peeled, sliced lengthwise
  • 16 cherry tomatoes, halved
  • 1 mango, diced lettuce
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • 6 Tbsps. Chili sauce
  • 1/8 tsp. salt


1 Pre-heat an oven to 220°C (430°F).
2 Grease a baking tray with oil and set aside.
3 In a bowl, mix chicken strips with lemon juice, garlic, parsley and red chilies and cover and refrigerate for about 1 hour.
4 Mix oats with salt in a bowl.
5 Dip the chicken strips in beaten egg while and then in the oat mixture.
6 Place the chicken strips on a greased baking tray and bake for about 10 to 12 minutes or until the chicken pieces brown evenly.
7 In a large salad bowl, add the salad avocados, tomatoes, mango and hot chicken strips.
8 Mix together all the ingredients for the dressing and pour the dressing over the chicken.
9 Toss the salad and serve immediately.