Grilled Chicken Salad Recipe
Mixed greens topped with grilled chicken and a balsamic vinaigrette.
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Ingredients
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Salad Base
Grilled Chicken
Balsamic Vinaigrette
Method
Preparing the Salad
- 1
Wash and Prepare Vegetables
Rinse the mixed greens thoroughly under cold water and spin dry. Halve the cherry tomatoes. Peel and slice the cucumber into thin rounds. Thinly slice the red onion.
- 2
Assemble Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion. Toss gently to mix.
Grilling the Chicken
- 3
Marinate Chicken
In a small bowl, mix together olive oil, garlic powder, salt, and black pepper. Coat the chicken breasts with the marinade and let them sit for at least 15 minutes.
- 4
Grill Chicken
Preheat the grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and allow to rest for 5 minutes before slicing.
Making the Balsamic Vinaigrette
- 5
Combine Vinaigrette Ingredients
In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste.
Final Assembly
- 6
Combine Salad and Chicken
Slice the grilled chicken breasts into strips. Add the chicken strips on top of the salad. Drizzle the balsamic vinaigrette over the salad before serving.
- 7
Serve
Toss the salad gently to combine all ingredients. Serve immediately and enjoy your Grilled Chicken Salad!