Description
A fresh and healthy salad featuring grilled chicken and crisp vegetables, perfect for a light meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed greens (like lettuce and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the grill to medium-high heat.
- Brush the chicken breasts with olive oil and season with salt and pepper.
- Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, and red onion.
- In a small bowl, whisk together balsamic vinegar and honey to make the dressing.
- Add the sliced chicken to the salad bowl and drizzle with dressing. Toss gently to combine.
- Serve immediately for the freshest taste.
Notes
For a vegan option, substitute grilled tofu for chicken. Ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g