Description
Grilled Chicken Salad is a wholesome and satisfying dish that combines tender, juicy grilled chicken with a medley of fresh vegetables and a flavorful dressing. This salad is a perfect balance of protein, fiber, and healthy fats, making it ideal for a light lunch, a hearty dinner, or even meal prep. Bursting with vibrant colors and textures, it’s as beautiful as it is delicious. Whether you’re looking for a nutritious meal or something to impress your guests, this salad is a winning choice.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lemon
For the Salad:
- 6 cups mixed greens (arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, diced
- ¼ red onion, thinly sliced
- ½ avocado, sliced
- ¼ cup crumbled feta cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- Salt and pepper, to taste
Ingredient Highlights
- Chicken Breasts: Lean and packed with protein, chicken breasts are perfect for grilling and pair well with the fresh salad ingredients.
- Mixed Greens: A blend of greens like arugula, spinach, or romaine adds a variety of textures and flavors.
- Avocado: Adds creaminess and healthy fats to the salad.
- Homemade Dressing: Simple yet flavorful, the dressing ties the salad together without overwhelming the natural flavors.
Instructions
Prepare the Chicken:
- Marinate the Chicken: In a bowl, combine olive oil, garlic powder, smoked paprika, oregano, salt, black pepper, and lemon juice. Add the chicken breasts, ensuring they’re fully coated. Let marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the Chicken: Grill the chicken for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing.
Assemble the Salad:
- Prepare the Vegetables: While the chicken rests, prepare the salad ingredients. Wash and dry the greens, slice the vegetables, and arrange them in a large salad bowl.
- Slice the Chicken: Slice the grilled chicken into strips or bite-sized pieces. Arrange on top of the salad.
Make the Dressing:
- Combine Ingredients: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
- Drizzle and Serve: Drizzle the dressing over the salad just before serving. Toss gently to combine, or serve with the dressing on the side for individual portions.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 12g
- Carbohydrates: 8g
- Protein: 35g