Low-carb Grilled Chicken Salad Recipe
Mixed greens topped with grilled chicken and a light vinaigrette.
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
- 2
Prepare the Vegetables
While the chicken is grilling, wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion. Cut the avocado in half, remove the pit, scoop out the flesh, and slice it.
Vinaigrette Preparation
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined. Adjust the seasoning to taste.
Assembly
- 4
Assemble the Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Top with the sliced grilled chicken. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.
