This Grilled Chicken Salad is a delicious, light, and nutrient-packed dish perfect for lunch or dinner. Combining tender, juicy grilled chicken with vibrant fresh veggies, mixed greens, and a tangy dressing, it’s an ideal way to enjoy a healthy, satisfying meal. With the perfect balance of protein, fiber, and healthy fats, this salad can be customized to your taste with additional toppings like avocado, nuts, or cheese.
Ingredients:
- For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- For the Salad:
- 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup sliced radishes (optional)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted almonds or sunflower seeds (optional)
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions:
- Prepare the Chicken:
- In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- Rub the chicken breasts with this marinade, ensuring they’re fully coated.
- Let the chicken marinate for at least 15-30 minutes (or refrigerate for a couple of hours for more flavor).
- Grill the Chicken:
- Preheat your grill to medium-high heat (you can also use a grill pan on the stovetop).
- Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Once grilled, let the chicken rest for a few minutes before slicing it into strips.
- Prepare the Salad:
- In a large salad bowl, combine the mixed greens, cucumber slices, cherry tomatoes, red onion, shredded carrots, and radishes.
- Add any optional ingredients like feta cheese or toasted almonds for extra flavor and texture.
- Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the dressing emulsifies and is smooth.
- Assemble the Salad:
- Top the salad with the sliced grilled chicken.
- Drizzle the dressing over the salad just before serving and toss gently to coat everything evenly.
- Serve:
- Serve the salad immediately as a fresh, light meal or pair it with a slice of crusty bread for a more filling option.