Description
A vibrant and healthy salad featuring juicy grilled chicken, fresh herbs, crisp vegetables, and a zesty lemon vinaigrette. Perfect for a light lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 cups mixed salad greens (such as romaine, arugula, and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- For the dressing: 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 clove garlic, minced, salt and pepper to taste
Instructions
- In a small bowl, mix 2 tablespoons olive oil, oregano, thyme, garlic powder, salt, and pepper. Rub the mixture over both chicken breasts. Let marinate for at least 15 minutes.
- Preheat grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes, then slice into strips.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, parsley, basil, and mint.
- In a small jar, combine all dressing ingredients: 1/4 cup olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Shake well to emulsify.
- Add the sliced grilled chicken to the salad. Pour the dressing over the salad and toss gently to coat. Serve immediately.
Notes
You can customize the seasonings to taste. For extra protein, add some chickpeas or grilled tofu. This salad also pairs well with feta cheese or crumbled goat cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: American