Description
A fresh and flavorful Grilled Chicken Salad featuring tender, seasoned chicken breasts grilled to perfection, served on a bed of mixed greens with vibrant vegetables, creamy avocado, and a tangy balsamic vinaigrette. Perfect for a light yet satisfying meal in just 25 minutes.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Salad
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup croutons (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your grill to medium-high heat. While the grill is heating, rub the chicken breasts thoroughly with olive oil, then season evenly with garlic powder, paprika, salt, and pepper to infuse flavor.
- Grill the Chicken: Place the seasoned chicken breasts on the grill. Cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F to ensure they are fully cooked. Once done, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
- Prepare the Salad: In a large bowl, combine mixed greens, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and sliced avocado. If desired, sprinkle crumbled feta cheese and croutons over the top for added texture and flavor.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until the dressing is emulsified and well combined.
- Assemble the Salad: Slice the rested grilled chicken breasts into strips and arrange them atop the prepared salad. Drizzle the balsamic dressing over the entire salad and serve immediately for a fresh and delicious meal.
Notes
- Allowing the chicken to rest after grilling helps keep it moist and juicy.
- For a spicier kick, add a pinch of chili powder or cayenne pepper to the chicken seasoning.
- Omitting feta cheese and croutons makes this salad lighter and suitable for vegetarian guests if chicken is removed.
- Use a meat thermometer to confirm chicken is safely cooked to 165°F.
- If you don’t have a grill, you can pan-sear the chicken breasts in a skillet over medium heat for similar results.
