Grilled Chicken Fresh Salad (Printable Version)
Tender grilled chicken served over mixed greens, avocado, and veggies, finished with a vibrant balsamic dressing.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Salad
07 -
150 g mixed greens (arugula, spinach, romaine, etc.)
08 -
150 g cherry tomatoes, halved
09 -
1 cucumber, thinly sliced
10 -
1/2 red onion, thinly sliced
11 -
1 avocado, sliced
12 -
30 g crumbled feta cheese (optional)
13 -
30 g sliced almonds or other preferred nuts (optional)
→ Dressing
14 -
60 ml balsamic vinegar
15 -
60 ml olive oil
16 -
1 tablespoon Dijon mustard
17 -
1 clove garlic, minced
18 -
1 teaspoon honey or maple syrup
19 -
Salt, to taste
20 -
Freshly ground black pepper, to taste
# Steps:
01 -
Combine olive oil, garlic powder, paprika, salt, and black pepper in a small bowl. Mix thoroughly.
02 -
Brush both sides of the chicken breasts with the prepared seasoning mixture. For deeper flavor, marinate for 30–60 minutes if desired.
03 -
Preheat grill to medium-high (200°C). Place chicken breasts on the hot grate and grill for approximately 6–7 minutes per side, or until internal temperature reaches 75°C. Remove and allow to rest for 5 minutes before slicing.
04 -
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Incorporate feta cheese and almonds if using.
05 -
In a separate bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey, salt, and black pepper until emulsified.
06 -
Top the prepared salad base with sliced grilled chicken. Drizzle dressing evenly over the salad and toss gently to combine. Serve immediately.
# Notes:
01 -
Marinating the chicken enhances tender texture and flavor depth.
02 -
Customize by adding vegetables such as roasted bell peppers, olives, or croutons.
03 -
Best enjoyed fresh, paired with chilled white wine or iced tea.