Lunch & Dinner

Grilled Chicken Salad with Lemon Kelp

Grilled Chicken Salad with Lemon Kelp

This grilled chicken salad with lemon or chillli kelp coriander will remind you of summer!  The kelp is used as a rub which tenderises, adds beautiful umami flavour and nutrient density – specifically iodine which can help with low thyroid function.

Serves 6

Prep time 30 mins, cooking time 20 minutes


  • 1 kg boneless chicken breasts

  • 1/2 – 1 tsp Lemon /Chilli Kelp Seasoning

  • 2 tbsp olive oil for grilling

  • grated zest of 2 fresh limes

  • Juice of 2 limes (about 1/4 cup)

  • 3 tbsp coriander leaves, chopped

  • Freshly ground black peppercorns

  • Boiled eggs
  • Cos lettuce
  • Sea Chicory (optional garnish for a splash of colour)


  1. Place the chicken breast between 2 sheets of plastic wrap and pound to an even thickness with a meat mallet or a rolling-pin.
  2. Rub the chicken with Lemon kelp and place in a bowl with the lime juice, zest & pepper. Cover and marinate in the fridge for 30 minutes to overnight
  3. Preheat the grill to medium-high heat (alternatively BBQ or oven top element).
  4. Remove the chicken from the refrigerator & from the marinade. Pat dry & paint with a little olive oil. Add Lemon Kelp if required.
  5. Grill the chicken for a few minutes on each side, until cooked through.
  6. Sprinkle with chopped coriander leaves and serve with lime wedges
  7. Serve with salad ingredients.

Reading next

Nourishing Vegan Umami Broth
Vegan Chocolate Panna Cotta Tart Recipe
Everyday with Seaweed