Description
Grilled Chicken Salad with Apple Cider Vinaigrette is a vibrant and nutritious dish that elevates your meal experience. Featuring tender, juicy grilled chicken served atop a bed of mixed greens and fresh vegetables, this salad bursts with flavor and texture. The tangy apple cider vinaigrette brings everything together, adding a delightful zing to each bite. Perfect for summer picnics or light dinners, it’s easy to customize with your favorite toppings, ensuring you can enjoy it any time of the year. Quick to prepare in just under 30 minutes, this salad makes healthy eating effortless and delicious.
Ingredients
- 3–4 boneless, skinless chicken breasts
- Mixed salad greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (sliced)
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Preheat grill to medium-high heat. Season chicken breasts with salt and pepper.
- Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F (75°C).
- In a bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- While the chicken grills, chop mixed greens and slice vegetables.
- Once grilled chicken has cooled slightly, slice it into strips.
- In a large serving bowl, layer mixed greens followed by vegetables and top with sliced grilled chicken.
- Drizzle with vinaigrette just before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 320
- Sugar: 8g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For enhanced flavor, marinate the chicken in olive oil and herbs for at least 30 minutes before grilling. Feel free to add nuts or cheese as toppings for extra texture. Store leftover vinaigrette in the fridge for up to one week.