Description
A refreshing and satisfying salad featuring juicy lemon herb grilled chicken and a variety of crunchy vegetables, perfect for a nutritious meal.
Ingredients
Scale
- 2 boneless skinless chicken breasts or thighs
- 1 lemon (zest and juice)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper to taste
- 4 cups greens (romaine, spring mix, arugula, or chopped kale)
- 1 cucumber (sliced)
- 1 bell pepper (sliced)
- 1/2 red onion (sliced)
- 1 cup cherry tomatoes (halved)
- Optional: avocado, feta, chickpeas, toasted almonds, or quinoa
- For dressing: 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, and pepper
Instructions
- Mix lemon juice and zest, olive oil, garlic, oregano, salt, and pepper for marinade in a bowl or zip-top bag.
- Add the chicken, coating it well, and let it marinate for 20 minutes to 8 hours.
- Heat your grill or grill pan to medium-high and lightly oil the grates.
- Grill the chicken until cooked through, ensuring it’s no longer pink in the center.
- Let the chicken rest for 5 minutes before slicing.
- Build your salad with greens, chopped veggies, sliced chicken, and optional toppings.
- Whisk together the dressing ingredients and drizzle over the salad before serving.
Notes
If using kale, massage it with olive oil and salt for 30 seconds to enhance its flavor. For meal prep, store wet ingredients separately to keep the salad crisp.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg