Grilled Chicken Salad
Fresh and healthy grilled chicken salad with mixed greens, cherry tomatoes, and a tangy vinaigrette.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/2 avocado, sliced (optional)
Nutrition Facts
Share this Recipe
Instructions
Marinate the chicken: Season the chicken breasts with salt, black pepper, and a drizzle of olive oil. Let them sit for 10 minutes.
Grill the chicken: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). Let it rest for 5 minutes before slicing.
Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.
Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
Slice the chicken: Cut the grilled chicken into thin slices or bite-sized pieces.
Toss and serve: Add the sliced chicken to the salad, drizzle with the dressing, and toss gently. Top with avocado slices if desired.
Chef's Tips
- Chicken Tip: For extra flavor, marinate the chicken in lemon juice, garlic, and herbs for up to 2 hours before grilling.
- Greens: Use a mix of romaine, spinach, and arugula for varied texture and flavor.
- Dressing: Adjust the vinegar-to-oil ratio to your taste—more vinegar for tanginess, more oil for richness.
- Grill Marks: To get perfect grill marks, avoid moving the chicken too much while cooking.
- Meal Prep: Grill extra chicken and store it for quick salads throughout the week.
