A Grilled Chicken Salad is a healthy, fresh, and flavorful meal that’s perfect for lunch or dinner. Here’s a simple yet delicious recipe for a grilled chicken salad with vibrant veggies and a zesty dressing.
Grilled Chicken Salad Recipe
Ingredients:
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (smoked or regular)
- 1/2 tsp dried oregano (or thyme)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon (optional, for extra flavor)
For the Salad:
- 4 cups mixed salad greens (such as lettuce, arugula, spinach, or baby kale)
- 1 cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 bell pepper (red, yellow, or orange), sliced
- 1 avocado, sliced (optional, but highly recommended)
- 1/4 cup crumbled feta cheese or goat cheese (optional)
- 1/4 cup nuts or seeds (like toasted almonds, walnuts, or sunflower seeds — optional)
For the Dressing (Simple Lemon Vinaigrette):
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice (or vinegar of choice, such as red wine or balsamic)
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup (optional, for sweetness)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions:
1. Marinate the Chicken:
- In a small bowl, mix the olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice.
- Coat the chicken breasts with the marinade and let it sit for at least 15-20 minutes (or up to 2 hours in the fridge if you have more time). This will help the chicken absorb the flavors.
2. Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat.
- Grill the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
3. Prepare the Salad:
- While the chicken is grilling, prepare your salad ingredients. Toss the mixed greens, cucumber, cherry tomatoes, red onion, bell pepper, and avocado in a large bowl. If using, add the cheese and nuts or seeds.
- If you like a little extra crunch, you can add some croutons or roasted chickpeas.
4. Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), garlic powder, salt, and pepper.
- Taste and adjust the seasoning as needed (you can add a little more honey if you like a sweeter dressing, or more mustard for tang).
5. Assemble the Salad:
- Arrange the grilled chicken strips on top of the salad.
- Drizzle with the lemon vinaigrette dressing, and toss the salad gently to combine.
6. Serve:
- Serve immediately, or refrigerate the dressing and salad components separately if preparing ahead of time. You can also garnish with additional herbs or a squeeze of fresh lemon juice for extra freshness.
Tips:
- Grill Marks: For those who love grill marks but don’t have a grill, you can achieve the same effect using a grill pan on the stovetop.
- Add Extra Veggies: Feel free to customize this salad with other veggies like shredded carrots, roasted beets, or even grilled zucchini.
- Add Protein Variety: You can substitute grilled chicken with grilled shrimp, steak, or even tofu for a plant-based option.
- Make It Ahead: You can prep the salad ingredients ahead of time and store them separately in the fridge to keep everything fresh. Just add the chicken and dressing when you’re ready to serve.
This Grilled Chicken Salad is perfect for a light yet filling meal with lots of color, flavor, and texture. Enjoy!
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