Description
A fresh and healthy Grilled Chicken Salad tossed with crisp greens, colorful veggies, and a tangy, sweet honey mustard dressing. Perfect for a light lunch or dinner that’s packed with flavor and nutrition.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 6 cups mixed salad greens (romaine, spinach, arugula, etc.)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup crumbled feta or goat cheese (optional)
- For the Honey Mustard Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat grill or grill pan to medium-high heat.
- Brush chicken breasts with olive oil and season with salt and pepper.
- Grill chicken for 5–7 minutes per side, or until fully cooked and juices run clear.
- Remove chicken from grill and let rest for 5 minutes before slicing thinly.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and shredded carrots.
- In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth.
- Drizzle dressing over the salad and toss gently to coat.
- Top salad with sliced grilled chicken and crumbled cheese if using.
- Serve immediately.
Notes
- For a smoky flavor, marinate chicken in a bit of smoked paprika before grilling.
- Feel free to add nuts like walnuts or almonds for extra crunch.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg