Description
This Grilled Chicken Salad is a delicious and nutritious meal option that’s perfect for lunch or dinner. Tender grilled chicken paired with fresh veggies and a flavorful dressing makes for a satisfying and wholesome dish.
Ingredients
Scale
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 6 cups mixed salad greens
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced)
- 1/4 red onion (thinly sliced)
- 1/2 avocado (sliced)
- 1/4 cup shredded carrots
- 1/4 cup feta cheese (optional)
- 1/4 cup toasted almonds or sunflower seeds
- 1/4 cup balsamic vinaigrette (or dressing of choice)
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Prepare Chicken: Brush chicken breasts with olive oil and season with garlic powder, paprika, salt, and black pepper. Grill for 5 to 6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before slicing.
- Assemble Salad: In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, avocado, and shredded carrots. Top with sliced grilled chicken, feta cheese, and nuts or seeds.
- Finish and Serve: Drizzle with balsamic vinaigrette just before serving.
Notes
- You can customize this salad with your favorite toppings, such as roasted corn, hard-boiled eggs, or croutons.
- To meal prep, store the salad ingredients and dressing separately until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad, Main Course
- Method: Grilling, Assembling
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 5 g
- Sodium: 440 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
