Print

Grilled Chicken Salad

Print Recipe

This grilled chicken salad is fresh, light, and quick to make, pairing simple grilled chicken with crisp greens and a bright dressing.

Ingredients

Scale
  • 2 boneless skinless chicken breasts (about 1 lb / 450 g)
  • 6 cups mixed salad greens (or lettuce of choice)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 avocado, sliced (optional)
  • 1/4 cup feta cheese or shredded cheese (optional)
  • 2 tbsp olive oil (for chicken)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • For the dressing: 3 tbsp olive oil, 1 tbsp lemon juice or vinegar, 1 tsp mustard, salt and pepper

Instructions

  1. Pat chicken dry. Rub with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper.
  2. Heat the grill or pan over medium-high heat.
  3. Cook chicken 5–7 minutes per side until internal temperature hits 165°F (74°C) and juices run clear. Let rest 5 minutes.
  4. While chicken rests, make dressing: whisk olive oil, lemon juice, mustard, salt, and pepper.
  5. Chop and prepare vegetables: slice cucumber, halve tomatoes, thinly slice onion, and cut avocado.
  6. Toss greens with half the dressing in a large bowl. Add tomatoes, cucumber, and onion.
  7. Slice the rested chicken thin and place on top of the salad. Drizzle remaining dressing and add avocado or feta if using. Serve right away.

Notes

Serve the salad chilled or at room temperature. Store components separately for best texture.

Nutrition

Find it online: https://voxrecipes.com/grilled-chicken-salad-healthy-bowls-dinner-recipes/