grilled chicken salad
This grilled chicken salad is a refreshing and healthy dish packed with protein and vibrant vegetables. Perfect for a light lunch or dinner, it’s easy to make and full of flavor.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 tongs
- 1 cutting board
- 4 salad plates or bowls
Ingredients
- 2 large chicken breasts About 1 pound or 450 g.
- 1 tablespoon olive oil
- to taste salt and pepper
- 6 cups mixed salad greens Like spinach, romaine, and arugula.
- 1 cup cherry tomatoes Halved.
- 1 unit cucumber Diced.
- 1 unit bell pepper Diced.
- ½ unit red onion Thinly sliced.
- 1 unit avocado Sliced.
- ¼ cup feta cheese Crumbled.
- ¼ cup balsamic vinaigrette dressing
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Brush the chicken breasts with olive oil and season them with salt and pepper on both sides.
- Once the grill is hot, place the chicken on it. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
- In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber, bell pepper, and red onion.
- Toss the salad with the balsamic vinaigrette dressing.
- Divide the salad into four plates or bowls.
- Top each salad with sliced grilled chicken, avocado, and crumbled feta cheese.
- Serve immediately and enjoy.
Notes
You can customize this salad with your favorite vegetables or add nuts for extra crunch.
Leftover grilled chicken can be stored for up to 3 days in the refrigerator and used in other dishes.