Grilled Chicken Salad

Classic Grilled Chicken Salad

This is a versatile recipe for a healthy, protein-packed meal. You can customize the greens, veggies, and dressing to your taste.

For the Grilled Chicken:

• 1 large boneless, skinless chicken breast (or 2 smaller ones)

• 1 tbsp olive oil

• 1 tsp seasoning blend (like Italian seasoning, or a mix of garlic powder, paprika, salt, and pepper)

• Salt and freshly ground black pepper to taste

For the Salad Base:

• 5-6 cups of mixed greens (romaine, spinach, arugula, or spring mix)

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, sliced or diced

• 1/4 red onion, thinly sliced

• 1 avocado, sliced or cubed (optional, but delicious)

Optional Add-ins & Toppings:

• Shredded carrots

• Sliced bell peppers

• Corn kernels (fresh off the cob or thawed from frozen)

• Crumbled feta or goat cheese

• Toasted nuts or seeds (sliced almonds, sunflower seeds, pecans)

• Croutons

For the Dressing (or use 3-4 tbsp of your favorite store-bought):

• Lemon-Herb Vinaigrette: 3 tbsp olive oil, 1.5 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tbsp chopped fresh herbs (parsley, dill, or basil), salt & pepper.

• Balsamic Vinaigrette: 3 tbsp olive oil, 1.5 tbsp balsamic vinegar, 1 tsp honey or maple syrup, 1 tsp Dijon mustard, salt & pepper.

Instructions:

1. Prepare the Chicken: Pound the chicken breast to an even thickness (about ¾ inch) for even cooking. Rub with olive oil and season generously on both sides with your chosen seasoning, salt, and pepper.

2. Grill the Chicken:

   • Outdoor Grill: Preheat grill to medium-high (about 400°F/200°C). Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).

   • Grill Pan/Stovetop: Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until cooked through.

   • Oven/Broiler: Place on a baking sheet and broil 6-8 inches from the heat for 6-8 minutes per side.

3. Rest the Chicken: Transfer cooked chicken to a plate, tent with foil, and let it rest for 5-10 minutes. This keeps it juicy. Then slice or chop it.

4. Make the Dressing: While the chicken rests, whisk all dressing ingredients together in a small bowl or jar until emulsified.

5. Assemble the Salad: In a large bowl, combine the mixed greens, tomatoes, cucumber, and red onion. Add any other desired veggies or toppings.

6. Serve: Place a generous portion of salad on a plate or in a bowl. Top with sliced grilled chicken and avocado. Drizzle with dressing just before serving.

Tips for Success:

• Meal Prep: Grill 2-3 chicken breasts at the start of the week. Slice and store in the fridge for quick salads.

• Flavor Boost: Marinate the chicken for 30 minutes to 2 hours in your favorite marinade before grilling.

• Keep it Crisp: To pack for lunch, keep the dressing separate and add just before eating.

• Don’t Overcook: Use a meat thermometer to ensure perfect, juicy chicken every time.

Enjoy your fresh and satisfying grilled chicken salad