Grilled Chicken Salad Recipe
Grilled chicken served on a bed of mixed greens.
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Ingredients
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Salad Base
Grilled Chicken
Dressing
Method
Prepare the Salad Base
- 1
Wash and Chop Vegetables
Rinse the mixed greens under cold water and pat dry. Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion.
- 2
Assemble Salad
In a large salad bowl, combine the mixed greens, chopped cucumber, cherry tomatoes, and sliced red onion. Toss gently to mix.
Grill the Chicken
- 3
Marinate the Chicken
In a small bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken breasts evenly with the marinade and let it sit for 20 minutes.
- 4
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F to 450°F).
- 5
Grill the Chicken
Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
- 6
Rest the Chicken
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Prepare the Dressing
- 7
Mix the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble the Salad
- 8
Slice the Chicken
Slice the rested grilled chicken into thin strips.
- 9
Combine Salad and Dressing
Add the sliced chicken on top of the salad base in the bowl. Drizzle the dressing over the top and toss gently to coat.