Description
A refreshing and healthy grilled chicken salad featuring tender marinated chicken breasts served over a bed of fresh mixed greens, cherry tomatoes, cucumber, and red onion, dressed with a simple homemade balsamic vinaigrette. Perfect for a light lunch or dinner and ready in just 30 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons extra virgin olive oil (for marinating)
- 2 tablespoons balsamic vinegar (for marinating)
- 1 tablespoon honey (for marinating)
- Salt and pepper to taste
- 1 clove garlic, minced
Salad
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
Dressing
- 2 tablespoons extra virgin olive oil (for dressing)
- 2 tablespoons balsamic vinegar (for dressing)
- 1 tablespoon honey (for dressing)
- Salt and pepper to taste
Instructions
- Marinate Chicken: In a bowl, combine 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic, 1 tablespoon honey, salt, and pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least one hour to allow flavors to develop.
- Preheat Grill: Heat your grill to medium-high heat, approximately 375°F (190°C), ensuring it is well-oiled to prevent sticking.
- Grill Chicken: Place the marinated chicken breasts on the grill. Cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes to retain juices before slicing.
- Prepare Salad: In a large bowl, toss together the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Assemble and Serve: Slice the rested grilled chicken breasts and arrange on top of the salad. Drizzle with the remaining dressing made from olive oil, balsamic vinegar, honey, salt, and pepper. Serve immediately.
Notes
- For best flavor, marinate the chicken for at least one hour but no more than 4 hours to avoid breakdown of texture.
- You can substitute the mixed greens with your favorite lettuce or add avocado for extra creaminess.
- To keep this salad low-carb, omit any sweet additions or use a sugar-free honey substitute.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
- This salad can also be made using a grill pan on the stovetop if an outdoor grill is not available.
