Description
A light and refreshing option, this Grilled Chicken Salad features tender grilled chicken atop a bed of mixed greens, colorful vegetables, and a zesty dressing. Perfect for a healthy lunch or a satisfying dinner, it’s a balance of protein, crunch, and fresh flavors.
Ingredients
For the Grilled Chicken Salad:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- 1 avocado, sliced
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese (optional)
- ¼ cup roasted sunflower seeds or almonds (optional)
For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions
Start by preparing the marinade for the chicken. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey (if using), salt, and pepper. The mustard helps to tenderize the chicken while the balsamic vinegar adds a tangy depth of flavor.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 1 hour. This allows the chicken to absorb the flavors and become tender.
Preheat your grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates with a paper towel dipped in olive oil to prevent sticking. Once hot, place the marinated chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Remove the chicken from the grill and let it rest for 5 minutes. This resting period helps the juices redistribute, keeping the chicken moist and tender.
While the chicken is grilling, prepare the vegetables and salad toppings. In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, cucumber slices, avocado slices, and red onion. If you’re using feta cheese or nuts, add them to the salad as well.
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (if using), salt, and pepper. Taste and adjust the seasoning as necessary. You can also add a pinch of dried herbs like oregano or basil for extra flavor.
Once the chicken has rested, slice it into thin strips or bite-sized pieces. Add the grilled chicken to the prepared salad. Drizzle the dressing over the salad and toss everything gently to combine. Be sure to coat all the ingredients evenly with the dressing.
Serve the Grilled Chicken Salad immediately, garnished with additional toppings such as crumbled feta, nuts, or extra avocado slices. This salad can be enjoyed as a main dish or paired with a light side like whole grain bread or a cup of soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15-18g
- Carbohydrates: 10-12g
- Protein: 30g