Description
A vibrant and healthy grilled chicken salad featuring juicy, spiced chicken breasts atop a fresh mix of greens, cherry tomatoes, cucumber, avocado, and optional feta cheese and croutons, all tossed in a tangy balsamic vinaigrette dressing. Perfect for a light lunch or dinner, offering a balanced meal with protein and fresh vegetables.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Salad
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup croutons (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your grill to medium-high heat. While it heats, rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper to evenly coat them with flavorful seasoning.
- Grill the Chicken: Place the seasoned chicken breasts on the hot grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is thoroughly cooked and juicy. Remove from the grill and let the chicken rest for 5 minutes to retain its moisture before slicing.
- Prepare the Salad: In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and avocado slices. If desired, sprinkle the salad with feta cheese and croutons to add extra texture and flavor.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well blended to create a smooth, tangy vinaigrette.
- Assemble the Salad: Slice the rested grilled chicken breasts into strips and arrange them on top of the prepared salad. Drizzle the dressing evenly over the salad and chicken. Toss gently if preferred or serve immediately for maximal freshness.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper to the chicken seasoning.
- To make this salad gluten-free, omit the croutons or use gluten-free varieties.
- Leftover grilled chicken can be refrigerated and used within 2 days for quick salads or sandwiches.
- Avocado can brown quickly; add it just before serving to keep it fresh and vibrant.
- If you don’t have a grill, the chicken can be cooked on a grill pan or skillet on the stovetop with similar results.
