Description

Grilled chicken salad is a vibrant and refreshing dish that perfectly captures the essence of summer. Juicy, grilled chicken breast rests on a bed of crisp mixed greens, accompanied by crunchy cucumbers and sweet cherry tomatoes, all drizzled with a tangy balsamic vinaigrette. This salad is not only quick to prepare but also highly customizable, making it an ideal choice for a healthy lunch or dinner. Enjoy the delightful blend of flavors and textures that will transport you to sunny picnics and backyard barbecues.

Ingredients

Scale

4 boneless, skinless chicken breasts (1.5 lbs)
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
6 cups mixed salad greens (arugula, spinach, romaine)
1 cup cucumber (sliced)
1 cup cherry tomatoes (halved)
½ medium red onion (thinly sliced)
¼ cup balsamic vinegar
1 tsp Dijon mustard

Instructions

Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, salt, and pepper. Place chicken in a resealable bag with the marinade for at least 30 minutes.
Preheat Grill: Heat your grill to medium-high.
Grill Chicken: Remove chicken from marinade and grill for 6-7 minutes per side until cooked through (internal temperature of 165°F).
Prepare Vegetables: While chicken grills, slice cucumber, halve cherry tomatoes, and thinly slice red onion.
Make Dressing: Whisk balsamic vinegar and Dijon mustard in a small bowl; adjust seasoning to taste.
Assemble Salad: Slice grilled chicken and toss with mixed greens, cucumbers, tomatoes, red onion, and dressing.
Serve immediately for the best flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 salad (about 300g)
Calories: 350
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg

Keywords: Experiment with toppings like avocado or nuts for added texture. Prepare components ahead of time for quick assembly.