grilled chicken salad
This refreshing Grilled Chicken Salad is a perfect light meal, combining tender grilled chicken with crisp vegetables and a zesty dressing. It's healthy, satisfying, and ideal for warm weather.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 large platter or serving bowl
Ingredients
- 2 large boneless, skinless chicken breasts Total weight of 1.5 pounds.
- 8 cups mixed greens Such as romaine, spinach, and arugula.
- 1 cup cherry tomatoes Halved.
- 1 whole cucumber Sliced.
- 1 whole bell pepper Sliced.
- 1/2 medium red onion Thinly sliced.
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt and pepper on both sides.
- Place the chicken on the grill and cook for 5-6 minutes on each side, or until fully cooked (internal temperature of 165°F). Remove from grill and let it rest for a few minutes.
- While the chicken is resting, prepare the salad dressing. In a mixing bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- In a large platter or serving bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion.
- Slice the grilled chicken into strips and arrange on top of the salad.
- Drizzle the dressing over the salad and gently toss to combine before serving.
- Feel free to customize the salad by adding your favorite ingredients such as avocados, nuts, or croutons.
Notes
Feel free to customize the salad by adding your favorite ingredients such as avocados, nuts, or croutons.
This salad can be made ahead of time; just keep the dressing separate until ready to serve to avoid soggy greens.