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Grilled Chicken salad with eggs, mixed greens and cherry tomatoes

average rating is 3 out of 5, based on 150 votes

Indulge in a nutritious and satisfying Grilled Chicken Salad with Eggs, Mixed Greens, and Cherry Tomatoes. This vibrant low-carb and high-protein dish is a delightful combination of tender grilled chicken, creamy hard-boiled eggs, crisp mixed greens, and juicy cherry tomatoes. Topped with a zesty lemon-Dijon dressing, this salad is perfect for diabetics and those following the SOZA weightloss program. It's a flavorful and wholesome meal that will leave you feeling energized and nourished.

As for serving suggestions and tips:

Serve the salad immediately after tossing it with the dressing to maintain its freshness and crunch.

Feel free to customize the salad by adding your favorite low-carb vegetables or herbs for extra flavor and variety.

If you prefer, you can substitute the almonds with other low-carb toppings such as sunflower seeds or grated Parmesan cheese.

To save time, you can cook the chicken breasts in advance and refrigerate them until ready to use.

Don't forget to adjust the portion sizes and ingredients according to your dietary needs and preferences.



Prep Time


Total Time







Low-carb high-protein diabetic-friendly gluten-free grain-free sugar-free keto-friendly paleo-friendly whole30-compliant nutrient-dense clean eating weight loss healthy fats fiber-rich antioxidant-rich vitamin-packed low-glycemic balanced meal satiating heart-healthy diabetes management diabetic diet diabetic meal diabetic recipe meal prep quick and easy fresh ingredients homemade guilt-free.


For the salad:

  • 2 boneless, skinless chicken breasts

  • 4 cups mixed salad greens (such as spinach, arugula, or lettuce)

  • 1 cup cherry tomatoes, halved

  • 4 hard-boiled eggs, sliced

  • 1/4 cup sliced almonds (optional, for added crunch)

For the dressing:

  • 3 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste


  1. Preheat the grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper, and grill for about 6-8 minutes per side, or until cooked through. Remove from the grill and let them rest for a few minutes before slicing.

  2. In the meantime, prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Set aside.

  3. In a large salad bowl, arrange the mixed greens, cherry tomatoes, sliced hard-boiled eggs, and sliced almonds (if using).

  4. Slice the grilled chicken breasts into thin strips and place them on top of the salad.

  5. Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are coated.

  6. Serve immediately and enjoy!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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