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–+ servings
Grilled Chicken Salad

Grilled Chicken Salad: Light, Zesty, and Family-Approved

This Grilled Chicken Salad combines juicy chicken, fresh vegetables, and a zesty dressing for a flavor-packed meal.
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Prep Time 15 minutes
Cook Time 14 minutes
Resting Time 5 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts Chicken Main protein source, ideal for grilling
  • 2 tablespoons Olive Oil Feel free to substitute with avocado oil
  • 1 teaspoon Garlic Powder Opt for fresh garlic for a bolder flavor
  • 1 teaspoon Paprika Use smoked paprika for deeper flavor
  • to taste Salt Adjust to suit your taste
  • to taste Pepper Adjust to suit your taste
For the Salad Base
  • 4 cups Mixed Greens Kale or arugula can be used
  • 1 cup Tomatoes Cherry or heirloom varieties are great
  • 1 medium Cucumber Any type, like Persian or English
  • 1/2 medium Red Onion Green onions can be a milder substitute
For the Dressing
  • 3 tablespoons Lemon Juice Substitute with balsamic vinegar if desired
  • 1 tablespoon Mustard Switch to honey mustard for sweetness
  • 1 teaspoon Honey Agave nectar can be used as an alternative
  • to taste Salt Adjust according to your taste

Equipment

  • grill
  • mixing bowl
  • Small bowl
  • cutting board

Method
 

Step-by-Step Instructions for Grilled Chicken Salad
  1. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Marinate for at least 15 minutes.
  2. Preheat the grill to medium-high heat (375°F to 450°F) for 3-4 seconds test.
  3. Grill chicken for 6-7 minutes on one side, then flip and grill for an additional 6-7 minutes, ensuring the internal temperature reaches 165°F.
  4. Remove chicken from grill and let rest covered with foil for 5 minutes.
  5. Prepare dressing by whisking together lemon juice, mustard, honey, and a pinch of salt and pepper.
  6. Combine mixed greens, diced tomatoes, sliced cucumber, and red onion in a large bowl.
  7. Slice the rested chicken into thin strips and sprinkle over the salad.
  8. Drizzle dressing over the salad before serving and toss gently to combine.

Nutrition

Serving: 1saladCalories: 320kcalCarbohydrates: 12gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 540mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 35mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep dressing separate to maintain freshness.

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