Description
Grilled Chicken Salad with Mixed Greens – Fresh, Fast & Flavorful
A protein-packed, vibrant salad with juicy grilled chicken, crisp greens, fresh veggies, and a zesty lemon dressing. Perfect for lunch, dinner, or anytime you want a meal that feels both light and satisfying.
Ingredients
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Salad:
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1 large boneless, skinless chicken breast (6–8 oz)
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3 cups mixed greens (spinach, arugula, romaine)
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½ cup cherry tomatoes, halved
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¼ cucumber, sliced
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¼ red onion, thinly sliced
Dressing:
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1 tbsp extra virgin olive oil
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Juice of ½ a fresh lemon
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Salt and freshly ground black pepper
Optional Toppings:
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Avocado slices
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Crumbled feta or goat cheese
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Toasted sunflower seeds or sliced almonds
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Fresh herbs like dill or basil
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Instructions
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Prep & Season Chicken:
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Pat chicken dry, drizzle with olive oil, and season generously with salt, pepper, and optional spices (garlic powder, paprika, Italian herbs). Let sit while prepping veggies.
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Cook Chicken:
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Grill, pan-sear, or bake at 400°F for 18–22 min until internal temp reaches 165°F. Rest 5 min before slicing.
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Assemble Salad:
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In a large bowl, add mixed greens, cherry tomatoes, cucumber, and drained red onion.
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Make Dressing:
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Whisk olive oil, lemon juice, salt, and pepper until slightly emulsified.
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Slice & Toss:
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Slice chicken against the grain. Toss half the dressing with the salad, pile greens on a plate, arrange chicken on top, drizzle remaining dressing, and add optional toppings.
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Notes
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Juicy Chicken: Use a meat thermometer, pull at 165°F, and let it rest. Brine for extra moistness.
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Make Ahead: Keep components separate—greens dry, veggies chopped, dressing in a jar. Assemble just before eating.
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Avoid Soggy Salad: Start with dry greens and add dressing gradually.
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No Grill? Use a hot skillet, bake at 400°F, or air-fry for crispy edges.