Grilled Chicken Salad with Lemon Vinaigrette
Fresh grilled chicken salad with mixed greens, cherry tomatoes, and a zesty lemon 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 feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Prepare the chicken: Season the chicken breasts with salt, black pepper, and a drizzle of olive oil. Let them sit for 10 minutes to absorb the flavors.
Grill the chicken: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side, or until fully cooked. Let it rest for 5 minutes before slicing.
Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
Add the chicken: Slice the grilled chicken into strips and place them on top of the salad.
Dress and serve: Drizzle the lemon vinaigrette over the salad, toss gently, and top with crumbled feta cheese. Serve immediately.
Chef's Tips
- Chicken Tip: For extra flavor, marinate the chicken in the lemon vinaigrette for 30 minutes before grilling.
- Greens: Use a mix of romaine, arugula, and spinach for varied texture and taste.
- Grill Marks: To get perfect grill marks, avoid moving the chicken too much while cooking.
- Make Ahead: Prepare the vinaigrette and chop the vegetables ahead of time for quicker assembly.
- Storage: Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days.
