Description
This Grilled Chicken Salad is a fresh and flavorful dish featuring succulent grilled chicken breasts paired with a vibrant mix of greens, cherry tomatoes, cucumber, avocado, feta cheese, and red onion. Tossed in a tangy honey-lemon Dijon dressing, this salad offers a perfect balance of textures and tastes, making it a wholesome, satisfying meal ideal for a light lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 2 pieces Chicken Breasts (skinless and boneless)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- Salt, to taste
- Pepper, to taste
For the Salad
- 4 cups Mixed Greens (romaine, spinach, and arugula)
- 1 cup Cherry Tomatoes (halved)
- 1 medium Cucumber (sliced)
- 1 Avocado (diced)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 Red Onion (thinly sliced)
For the Dressing
- Juice of 1 Lemon
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- Salt, to taste
- Pepper, to taste
- 2 tablespoons Olive Oil (for dressing)
Instructions
- Marinate the Chicken: In a bowl, whisk together the olive oil, garlic powder, Italian seasoning, salt, and pepper. Add the chicken breasts and coat them evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Grill: Preheat your grill to medium-high heat. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Grill the Chicken: Place the marinated chicken breasts on the grill. Cook each side for approximately 6-7 minutes until the chicken is fully cooked and has nice grill marks. Remove from the grill and let rest for 5 minutes before slicing.
- Prepare the Salad Base: In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, diced avocado, crumbled feta cheese, and thinly sliced red onion.
- Make the Dressing: In a small bowl, whisk together the lemon juice, honey, Dijon mustard, salt, and pepper. Gradually drizzle in olive oil while whisking continuously until the dressing is emulsified and smooth.
- Assemble the Salad: Slice the rested grilled chicken and arrange it on top of the salad base. Drizzle the dressing over all ingredients and gently toss to combine and distribute the flavors evenly.
- Serve: Divide the salad onto plates and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) will enhance the flavor.
- If you don’t have a grill, you can use a grill pan or stovetop skillet with similar cooking times.
- For a dairy-free version, omit the feta cheese or substitute with a vegan cheese option.
- Adjust honey quantity in the dressing to taste, depending on desired sweetness.
- Ensure the avocado is ripe but firm to avoid mushiness in the salad.
- Store leftover grilled chicken separately and keep the salad undressed to maintain freshness for the next day.
