Grilled chicken with spring onion salad

Total 45 min
Serves 4

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3 bunches
green onions, trimmed
4 tsp
canola oil, divided
3/4 tsp
salt, divided
2 tbsp
1 tbsp
142-g pkg
1/4 cup
shaved parmesan


  • PREHEAT barbecue to medium.
  • TRIM fat off chicken legs. Brush both sides with 1 tsp canola oil. Sprinkle with 1/2 tsp salt. Season with fresh pepper.
  • TOSS green onions, trimmed, with canola oil and remaining 1/4 tsp salt in a large bowl until coated.
  • OIL grill. Barbecue chicken, lid closed, flipping halfway through, until springy when pressed, about 30 min. Transfer chicken to a platter. Brush with 2 tbsp honey and let stand for 5 min.
  • BARBECUE green onions, lid closed, flipping halfway through, until tender and charred, 4 to 5 min. Transfer to a cutting board and cut into bite-sized pieces. Whisk remaining 3 tsp (1 tbsp) canola oil with lemon juice in a large bowl. Add onions, mixed greens and parmesan. Toss to coat. Serve salad with chicken.


Calories 507, Protein 44 g, Carbohydrates 16 g, Fat 29 g, Fibre 3 g, Sodium 676 mg. Excellent source of Vitamin B12

Secret ingredient

Grilled green onions are sweet, tender and smoky – a delicious addition to salads.

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