Description
A nutritious and delicious high protein grilled chicken salad featuring tender grilled chicken breast, fresh mixed greens, crisp 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
1/2 teaspoon garlic powder
4 cups mixed salad greens (such as romaine, spinach, and arugula)
1 medium cucumber, sliced
1 medium red bell pepper, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat the grill to medium-high heat.
In a small bowl, combine 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
Brush the chicken breasts evenly with the olive oil mixture.
Place the chicken breasts on the grill and cook for 6 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
While the chicken is resting, prepare the salad by combining mixed salad greens, cucumber slices, red bell pepper slices, cherry tomato halves, and red onion slices in a large bowl.
In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper to make the lemon vinaigrette dressing.
Drizzle the dressing over the salad and toss gently to combine.
Divide the salad between two plates and top each with sliced grilled chicken breasts.
Sprinkle crumbled feta cheese evenly over each salad.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes