Grilled Chicken Salad

Grilled chicken salad is the epitome of a refreshing and nutritious meal, combining the smoky flavors of perfectly grilled chicken with the crisp freshness of a variety of greens and vegetables. This dish is not only a feast for the senses but also a powerhouse of nutrients, making it an ideal choice for a healthy lunch or light dinner. Whether you’re looking for a protein-packed meal to refuel after a workout or a simple yet delicious dish that can be whipped up in no time, this grilled chicken salad ticks all the boxes.

Ingredients:

For the Grilled Chicken:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon dried herbs (such as thyme, oregano, or rosemary)
Salt and pepper to taste

For the Salad:

4 cups mixed salad greens (such as romaine, arugula, and spinach)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1/2 avocado, sliced
1/4 cup feta cheese, crumbled
1/4 cup olives, pitted and sliced (optional)

For the Dressing:

1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

In a bowl, whisk together olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper. Add the chicken breasts, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. Grill the Chicken:

Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked through and nicely charred. Let it rest for a few minutes before slicing into strips.

3. Prepare the Salad:

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, avocado slices, feta cheese, and olives if using.

4. Make the Dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until emulsified.

5. Assemble the Salad:

Add the grilled chicken strips to the salad bowl. Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.

6. Serve:

Divide the salad among plates, ensuring each serving gets a generous portion of grilled chicken and avocado. Serve immediately.

This Grilled Chicken Salad is a testament to the beauty of combining simple, fresh ingredients to create a meal that’s both satisfying and healthy. It’s a versatile recipe that can be adapted to include your favorite greens and vegetables, making it perfect for any season. Whether enjoyed as a standalone meal or as part of a larger spread, it’s sure to delight with its vibrant flavors and textures.

 

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