Description
A nutritious and delicious high protein chicken veggie salad packed with grilled chicken breast, fresh vegetables, and a light lemon vinaigrette dressing. Perfect for a healthy lunch or dinner.
Ingredients
2 boneless skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed salad greens (such as romaine, spinach, and arugula), washed and dried
1 medium cucumber, diced
1 medium red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup cooked chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons extra virgin olive oil
1/4 teaspoon salt (for dressing)
1/8 teaspoon black pepper (for dressing)
Instructions
Preheat a grill or grill pan over medium-high heat.
Brush the chicken breasts with 1 tablespoon olive oil and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Grill the chicken breasts for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
While the chicken is resting, prepare the salad by combining the mixed salad greens, diced cucumber, diced red bell pepper, halved cherry tomatoes, sliced red onion, cooked chickpeas, crumbled feta cheese, and chopped parsley in a large salad bowl.
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined to make the dressing.
Slice the rested chicken breasts into thin strips.
Add the sliced chicken on top of the salad and drizzle with the prepared lemon vinaigrette dressing.
Toss gently to combine all ingredients evenly.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes