Buckwheat Chicken Salad

Combining gluten-free buckwheat with lean grilled chicken breast, this traditional Russian salad provides a robust protein boost alongside crisp, fresh vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 450 g cooked buckwheat (from approx. 180 g dry buckwheat) · 531 kcal in the whole recipe
• 600 g raw chicken breast · 672 kcal in the whole recipe
• 200 g cucumber, diced · 32 kcal in the whole recipe
• 200 g tomato, diced · 36 kcal in the whole recipe
• 100 g radish, thinly sliced · 16 kcal in the whole recipe
• 30 g green onion, finely chopped · 10 kcal in the whole recipe
• 15 g fresh dill, chopped · 7 kcal in the whole recipe
• 30 g lemon juice (2 tbsp) · 7 kcal in the whole recipe
• 26 g extra virgin olive oil (2 tbsp) · 230 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Season the raw chicken breast with salt and black pepper, then cook on a grill or skillet over medium-high heat (190°C / 375°F) for 12-15 minutes until fully cooked, and slice.

   

2. Place the cooked buckwheat into a large mixing bowl.

   

3. Add the diced cucumber, tomato, thinly sliced radish, green onion, and fresh dill to the bowl with the buckwheat.

   

4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.

   

5. Pour the lemon-olive oil dressing and sliced chicken breast over the salad, toss gently to combine, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.