Description
A bright and refreshing salad featuring tender, marinated grilled chicken and crisp vegetables, drizzled in a luscious balsamic vinaigrette.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives (optional)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat. Meanwhile, season the chicken breasts generously with salt and pepper.
- Grill the chicken for 6-7 minutes on each side until fully cooked, ensuring those lovely grill marks form. Remove the chicken from the grill and let it rest for a few minutes.
- Combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, diced bell pepper, thinly sliced red onion, and olives if you’re using them in a large bowl.
- Slice the chicken into bite-sized strips and add it to your vibrant salad.
- Whisk together the olive oil and balsamic vinegar in a small bowl. Drizzle this dressing over the salad and toss gently to combine.
- Sprinkle the crumbled feta cheese on top and serve immediately.
Notes
Make-Ahead Magic: Grill the chicken ahead of time and store it in the fridge. Toss it with the salad right before serving! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the dressing separate until you’re ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg