grilled chicken salad recipes
This refreshing grilled chicken salad is a perfect meal for a hot day. Packed with protein and colorful vegetables, it's healthy and satisfying. This dish is quick to prepare and can be served as a lunch or a light dinner.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 salad bowl
- 1 whisk
- 1 cutting board
- 1 tongs
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- 4 cups mixed salad greens Such as romaine, spinach, and arugula.
- 1 cup cherry tomatoes Halved.
- 1 piece cucumber Sliced.
- 1 piece bell pepper Chopped (any color).
- 1/2 medium red onion Thinly sliced.
- 1/2 cup feta cheese Crumbled.
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and pepper.
- Coat the chicken breasts in half of the dressing, reserving the other half for later.
- Grill the chicken for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes.
- While the chicken is resting, prepare the salad in a large bowl by combining the salad greens, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese.
- Slice the grilled chicken into strips.
- Top the salad with the sliced chicken and drizzle the reserved dressing over everything.
- Toss gently to combine, ensuring an even distribution of dressing. Serve immediately.
Notes
Feel free to customize the salad with your favorite vegetables or toppings such as avocado or nuts.
For added flavor, marinate the chicken in the dressing for a few hours before grilling.