Grilled Chicken Salad

A hearty and flavorful Grilled Chicken Salad, packed with fresh greens, juicy vegetables, and tender marinated chicken breast. Perfect as a satisfying main course or a healthy lunch.

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Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts
• 6 cups mixed salad greens (e.g., spinach, arugula, romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives
• 1/4 cup feta cheese, crumbled

For the Marinade:

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste

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Instructions

1. Marinate the Chicken:
   • In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Grill the Chicken:
   • Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F). Let rest for 5 minutes before slicing.
3. Prepare the Salad:
   • In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and olives.
4. Make the Dressing:
   • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
5. Assemble the Salad:
   • Arrange the sliced grilled chicken over the salad. Drizzle the dressing on top and sprinkle with feta cheese. Toss gently to combine.
6. Serve:
   • Serve immediately with crusty bread or as a standalone dish.

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Tips

• Add crunch: Include croutons or toasted nuts for added texture.
• Make it dairy-free: Omit the feta cheese or use a plant-based alternative.
• Storage: Store the salad components and dressing separately in the refrigerator for up to 2 days.
• Customize: Add roasted bell peppers, avocado, or quinoa for extra flavor and nutrients.

You can visit our Salads Recipes section for even more delicious recipes.

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FAQ

1. Can I use store-bought dressing? Yes, but homemade dressing enhances the flavors and is healthier.

2. Can I cook the chicken in a skillet? Absolutely! Use a non-stick skillet and cook over medium heat until the chicken is fully cooked.

3. Is this salad gluten-free? Yes, all ingredients are naturally gluten-free. Just ensure the Dijon mustard is certified gluten-free.

4. What other proteins can I use? Swap the chicken with grilled shrimp, steak, or tofu for variety.