Description
A light and healthy grilled chicken salad packed with fresh vegetables and a zesty homemade dressing, perfect for lunch or a light dinner.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil (for dressing)
Instructions
- Preheat a grill or grill pan over medium heat.
- Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Grill chicken for 5-6 minutes per side, or until fully cooked. Remove and let rest before slicing.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, feta, and olives.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and extra virgin olive oil to make the dressing.
- Slice the grilled chicken and place it on top of the salad.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
Notes
- Marinate the chicken for extra flavor before grilling.
- Use any preferred veggies like bell peppers or avocado.
- To make it dairy-free, skip the feta or use a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg