Description
A fresh and satisfying grilled chicken salad loaded with crisp vegetables, juicy seasoned chicken, and a simple homemade dressing for a balanced and flavorful meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups (120 g) mixed salad greens
- 1 cup (150 g) cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup (40 g) shredded carrots
- 1/4 cup (30 g) croutons (optional)
- 3 tablespoons (45 ml) olive oil (for dressing)
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- Rub chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.
- Heat a grill pan or outdoor grill over medium-high heat.
- Cook chicken for 5–7 minutes per side until fully cooked.
- Let chicken rest for a few minutes before slicing.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, shredded carrots, and croutons.
- Whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
- Top salad with sliced grilled chicken.
- Drizzle dressing over the salad just before serving.
Notes
- Let chicken rest before slicing to keep it juicy.
- Store dressing separately to maintain salad freshness.
- Add feta, parmesan, nuts, or seeds for extra flavor and texture.
- Swap chicken for shrimp, steak, or tofu if desired.
- Use mixed greens, spinach, romaine, or arugula depending on preference.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg
