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grilled chicken salad recipes-1

Grilled Chicken Salad Recipes

This Grilled Chicken Salad is a fresh, healthy, and delicious main course perfect for lunch or dinner. Packed with lean protein, crisp vegetables, and a zesty homemade dressing, it’s satisfying yet light. Perfect for a summer meal or meal prep!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts About 450g/1 lb total.
  • 1 tablespoon olive oil For chicken.
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 120 grams mixed salad greens (4 cups)
  • 2 medium tomatoes Diced.
  • 1 medium cucumber Sliced.
  • 1 medium red bell pepper Sliced.
  • ½ small red onion Thinly sliced.
  • 40 grams crumbled feta cheese (¼ cup)
  • 40 grams sliced black olives (¼ cup)
  • 2 tablespoons olive oil For dressing.
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt For dressing.
  • ¼ teaspoon black pepper For dressing.

Equipment

  • 1 grill or grill pan
  • 2 mixing bowls
  • 1 whisk
  • 1 tongs
  • 1 cutting board
  • 1 knife

Method
 

  1. Preheat your grill or grill pan to medium-high heat (about 200°C/400°F).
  2. Pound the chicken breasts to even thickness if needed. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture evenly over both sides of the chicken.
  3. Place chicken on the preheated grill. Grill for 6-7 minutes on each side or until fully cooked (internal temperature 75°C/165°F). Remove to a plate, cover loosely with foil, and let rest for 5 minutes.
  4. In a large bowl, combine the salad greens, tomatoes, cucumber, red bell pepper, red onion, feta cheese, and black olives.
  5. In a small bowl, whisk together the dressing ingredients until well emulsified.
  6. Slice the grilled chicken into strips. Arrange salad mixture on plates, top with chicken, and drizzle with dressing.
  7. Serve immediately.

Notes

You can substitute feta cheese for goat cheese or leave it out for a dairy-free version.
For an extra crunch, add toasted nuts or seeds.
Leftover grilled chicken can be stored in the fridge for up to 3 days.
Feel free to customize the veggies based on what’s in season.