Grilled Chicken Salad
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8 cups mixed salad greens (lettuce, spinach, arugula, etc.)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped nuts (such as almonds, walnuts, or pecans)
- Optional: sliced avocado, sliced bell peppers, any other desired veggies
- For the dressing:1/4 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper to taste
Instructions
- Prep Chicken:
- Season the chicken breasts with salt and pepper.
- Drizzle olive oil over the chicken to coat.
- Preheat the grill or grill pan over medium-high heat.
- Grill Chicken:
- Grill the chicken breasts for about 6-7 minutes per side, or until they are cooked through and have nice grill marks.
- The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, remove from the grill and let them rest for a few minutes before slicing.
- Prepare Salad:
- In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and any other desired vegetables.
- Make Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Assemble Salad:
- Slice the grilled chicken into thin strips.Add the sliced chicken on top of the salad greens.
- Add Toppings:
- Sprinkle crumbled feta cheese and chopped nuts over the salad.
- Dress Salad:
- Drizzle the balsamic dressing over the salad just before serving.
- Served:
- Toss the salad to combine all the ingredients and coat them with the dressing.
- If desired, add sliced avocado and bell peppers.
- Serve the grilled chicken salad immediately.
Nutrition
Calories: 400kcalCarbohydrates: 15gProtein: 25gFat: 20gFiber: 5g
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