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grilled chicken salad

This refreshing grilled chicken salad is packed with flavor and nutrients. Marinated chicken breasts are grilled to perfection and tossed with a mix of fresh greens, colorful vegetables, and a tangy vinaigrette, making it a perfect dish for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Healthy
Servings 4 People
Calories 350 kcal

Equipment

  • 1 grill or grill pan
  • 1 meat thermometer
  • 2 mixing bowls
  • 1 whisk
  • 1 salad plate or serving bowl
  • 1 tongs

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
  • 4 cups mixed salad greens Spinach, arugula, romaine.
  • 1 cup cherry tomatoes Halved.
  • 1 piece cucumber Sliced.
  • 1 piece bell pepper Diced.
  • 1 piece avocado Sliced.
  • 1/4 cup red onion Thinly sliced.
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • to taste salt
  • to taste pepper
  • optional fresh herbs for garnish If desired.

Instructions
 

  • Preheat the grill or grill pan over medium-high heat.
  • In a bowl, mix olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to create a dressing.
  • Reserve 2 tablespoons of the dressing for tossing the salad; marinate the chicken breasts in the remaining dressing for at least 10 minutes.
  • Grill the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.
  • While the chicken is resting, prepare the salad by combining salad greens, cherry tomatoes, cucumber, bell pepper, avocado, and red onion in a large bowl.
  • Slice the grilled chicken and place it on top of the salad mixture.
  • Drizzle the reserved dressing over the salad and toss gently to combine.
  • Garnish with fresh herbs if desired, then serve immediately.

Notes

Feel free to customize the salad with your favorite ingredients, like nuts, seeds, or different vegetables.
For a lighter version, you can skip or reduce the amount of olive oil in the dressing.
This salad can be made in advance; however, it's best to add the dressing just before serving to keep the greens fresh.