Grilled Chicken Salad

Grilled Chicken Salad

  • Prep Time: 45 min
  • Cook Time: 0 min
  • Calories: 420
  • Serving Size: 8 oz. (240 g)

Nutritional Information Per 8 oz. (240 g)

  • Amount
  • % Daily Value
  • Calories 420
  • Fat N/A
  • N/A %
  • Saturated
    + Trans N/A
  • N/A %
  • Cholesterol N/A
  • Sodium N/A
  • N/A %
  • Carbohydrate 43 g
  • 14%
  • Fibre 3 g
  • 12%
  • Sugars N/A g
  • Protein 15 g

Ingredients

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 lemon, juiced

For the Salad:

  • 6 cups mixed greens (e.g., lettuce, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced (optional)
  • 1/4 cup crumbled feta cheese (optional)

For the Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, for sweetness)
  • Salt and black pepper to taste

Instructions

  1. 1. Marinate and Grill the Chicken:

    • In a bowl, combine olive oil, dried oregano, dried thyme, paprika, salt, black pepper, and the juice of one lemon.
    • Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them.
    • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours) to marinate.
    • Preheat your grill to medium-high heat.
    • Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks.
    • Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.

    2. Prepare the Vinaigrette:

    • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and black pepper. Set aside.

    3. Assemble the Salad:

    • In a large salad bowl, arrange the mixed greens as the base.
    • Scatter the halved cherry tomatoes, cucumber slices, thinly sliced red onion, and Kalamata olives (if using) over the greens.
    • If desired, sprinkle crumbled feta cheese on top.

    4. Add Grilled Chicken:

    • Arrange the sliced grilled chicken on top of the salad.

    5. Drizzle with Vinaigrette:

    • Just before serving, drizzle the vinaigrette over the salad.

    6. Toss and Serve:

    • Gently toss the salad to combine all the ingredients and coat them with the vinaigrette.

    7. Serve Fresh:

    • Divide the Grilled Chicken Salad onto individual plates or serve it family-style in a large bowl.
    • Enjoy your fresh and flavorful grilled chicken salad!