Description
A fresh and healthy grilled chicken salad packed with vibrant vegetables and topped with a light dressing. Perfect for a quick lunch or a satisfying dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup croutons (optional)
Dressing (Optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your grill to medium-high heat. While it heats, rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Grill the Chicken: Grill the chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Remove from the grill and let it rest for 5 minutes before slicing.
- Prepare the Salad: In a large bowl, toss the mixed greens, cherry tomatoes, red onion, cucumber, and avocado. Sprinkle feta cheese and croutons on top if you like.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Assemble the Salad: Slice the grilled chicken breasts and place them on top of the salad. Drizzle with dressing and serve!
Notes
- For added flavor, marinate the chicken in the seasoning for 30 minutes before grilling.
- Adjust the dressing ingredients to taste, especially if you prefer a creamier dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25 g
- Cholesterol: 70 mg