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Chicken and carrot salad

Serves   4-6
Prep time: 25 mins
Cooking time: 10 mins

Try out this vibrant and refreshing salad this summer. This chicken and carrot salad is perfect for a light lunch or dinner.  

We’ve made it easy to assemble with a deliciously creamy salad dressing made with premade mayonnaise. Serve with grilled slices of bread and lettuce leaves for an extra crunch.

chicken and carrot salad




  • 2 chicken breast 
  • ⅓ cup mayonnaise  
  • 1 clove garlic, minced 
  • 2 Tbsp dijon mustard or regular mustard 
  • 2 lemons  
  • 5 carrots, peeled 
  • ¼ cup shaved parmesan 


  1. Slice the chicken in half horizontally and season with salt and pepper. Bring a drizzle of olive oil to medium-high heat in a large frying pan. Cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Set aside to rest. 
  2. Make the salad dressing by whisking together mayonnaise, garlic, dijon and juice and zest of one lemon. Season with salt and pepper. 
  3. Using a vegetable peeler, peel the carrot into long strips to create ribbons. Arrange the carrot ribbons onto a serving platter.  
  4. Slice the chicken and place on top. Cut the remaining lemon into wedges. 
  5. Drizzle over the salad dressing and top with parmesan shavings, then serve with lemon wedges and enjoy.     

Top tip: Upgrade your dressing with a few finely diced anchovies, a handful of diced capers and a third cup of Greek yoghurt stirred into the mix.

Instead of peeling the carrot, try shredding them with a grater or knife for a speedy alternative.