Description
This grilled chicken salad is fresh, flavorful, and packed with protein. Juicy grilled chicken sits on a bed of crisp greens with colorful veggies and a zesty dressing. It’s perfect for a light lunch, dinner, or meal prep. Quick to make and easy to customize with your favorite toppings!
Ingredients
For the Salad:
-
2 boneless, skinless chicken breasts
-
1 tablespoon olive oil
-
1 teaspoon garlic powder
-
1 teaspoon paprika
-
Salt and pepper, to taste
-
6 cups mixed salad greens (like romaine, spinach, arugula)
-
1 cup cherry tomatoes, halved
-
1 cucumber, sliced
-
1/4 red onion, thinly sliced
-
1 avocado, sliced
-
1/4 cup crumbled feta cheese (optional)
For the Dressing:
-
3 tablespoons olive oil
-
1 tablespoon red wine vinegar
-
1 teaspoon Dijon mustard
-
1 clove garlic, minced
-
Salt and pepper, to taste
Instructions
-
Prep the Chicken:
Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. -
Grill the Chicken:
Heat a grill or grill pan over medium heat. Cook the chicken for 5–6 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice. -
Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper until well combined. -
Assemble the Salad:
In a large bowl or plate, layer salad greens, tomatoes, cucumber, red onion, and avocado. Top with grilled chicken slices and sprinkle with feta cheese if using. -
Serve:
Drizzle with the dressing and toss gently before serving.
Notes
-
Add croutons or nuts (like almonds or walnuts) for extra crunch.
-
Swap feta for goat cheese or leave it out for a dairy-free option.
-
Great for meal prep—store components separately and assemble when ready to eat.