Grilled Chicken Salad

 

Grilled Chicken Salad

Ingredients:

• For the Salad:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • Salt and pepper, to taste
  • 4 cups mixed greens (such as spinach, arugula, and romaine)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 avocado, sliced (optional)
  • 1/4 cup sliced black olives (optional)

• For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup)
  • Salt and pepper, to taste

Instructions:

1. Marinate and Grill the Chicken:

   • Preheat your grill or grill pan to medium-high heat.
   • In a small bowl, mix together the olive oil, paprika, garlic powder, dried oregano, salt, and pepper.
   • Rub the mixture over the chicken breasts.
   • Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
   • Remove from the grill and let the chicken rest for a few minutes before slicing.

2. Prepare the Salad Ingredients:

   • While the chicken is resting, prepare the salad ingredients.
   • In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and any optional ingredients like feta cheese, avocado, or black olives.

3. Make the Dressing:

   • In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper until well combined.

4. Assemble the Salad:

   • Slice the grilled chicken into strips or bite-sized pieces.
   • Add the sliced chicken on top of the prepared salad.
   • Drizzle with the dressing or serve it on the side.

5. Serve:

   • Toss the salad gently if you prefer to mix everything together, or leave it deconstructed for a more elegant presentation.
   • Serve immediately.

Tips:

• Customizable: Feel free to add other vegetables or toppings based on your preferences, such as bell peppers, radishes, or nuts.
• Make-Ahead: You can prepare the grilled chicken and dressing ahead of time and store them separately to assemble the salad when ready to eat.
• Grilling Alternatives: If you don’t have a grill, you can cook the chicken in a skillet or bake it in the oven at 375°F (190°C) for 20-25 minutes.

This Grilled Chicken Salad is not only easy to make but also a perfect balance of protein, vegetables, and healthy fats. Enjoy!