Description
A healthy and refreshing grilled chicken salad with a mix of fresh vegetables and a light dressing.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with olive oil, salt, pepper, paprika, garlic powder, and dried oregano.
- Grill the chicken for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing it into strips.
- In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion.
- Top the salad with the grilled chicken, crumbled feta cheese, and drizzle with balsamic vinaigrette.
- Toss the salad to combine and serve immediately.
Notes
- Feel free to substitute grilled chicken with other protein options like grilled shrimp or tofu for a variation.
- If you prefer a sweeter dressing, use a honey balsamic vinaigrette.
- This salad can be served with whole wheat bread on the side for a more filling meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg