Description

This High-Protein Grilled Chicken Salad is a flavorful and nutritious option for anyone seeking a satisfying meal packed with lean protein and fresh veggies. Perfect for lunch or dinner, it features juicy grilled chicken breast atop a bed of crisp greens, with vibrant cherry tomatoes, cucumber, red onion, and a tangy homemade vinaigrette. Quick to prepare, this salad is ideal for meal prep and healthy eating goals.

Ingredients

For the Salad

2 boneless, skinless chicken breasts (about 8 oz each)
6 cups mixed salad greens (such as romaine, spinach, arugula)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1/2 red onion, thinly sliced
1/4 cup shredded carrots

For the Marinade

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Vinaigrette

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Salt and black pepper, to taste

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Instructions

Marinate the Chicken: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic powder, oregano, salt, and black pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over. Seal and marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more flavor.
Prepare the Grill: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Chicken: Remove the chicken breasts from the marinade and discard any excess marinade. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the meat is cooked through. Transfer to a plate and let rest for 5 minutes before slicing.
Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red onion, and shredded carrots. Toss gently to mix.
Make the Vinaigrette: In a small jar or bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well emulsified.
Dress and Serve: Slice the grilled chicken breasts thinly. Top the salad with the sliced chicken and drizzle with the vinaigrette. Toss gently and serve immediately.

Notes

For extra flavor, marinate the chicken overnight.
Swap in your favorite veggies, such as bell peppers or avocado.
The salad stores well (without dressing) for up to 2 days in the fridge—add chicken and dressing just before serving.
For a lower-calorie version, use less olive oil or opt for a light vinaigrette.