Description
A healthy and refreshing grilled chicken salad packed with fresh vegetables and a zesty dressing, perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinaigrette (or dressing of choice)
Instructions
- Preheat grill or grill pan to medium-high heat.
- Rub chicken breasts with olive oil, garlic powder, salt, and pepper.
- Grill chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
- Remove chicken from grill and let rest for 5 minutes, then slice into strips.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
- Top salad with grilled chicken slices and crumbled feta cheese.
- Drizzle with balsamic vinaigrette just before serving.
Notes
- You can substitute feta with goat cheese or omit for a dairy-free version.
- Use a pre-made dressing or make your own vinaigrette for extra freshness.
- Leftover grilled chicken can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg