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Grilled chicken salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette
Serve the grilled chicken salad as a satisfying lunch or dinner.
For added crunch, sprinkle with toasted almond slices or chia seeds.
Pair it with a side of steamed broccoli or cauliflower for a complete, balanced meal.
1 pound organic grilled chicken breast, sliced
6 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/4 cup red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Grill the Chicken:
Season the chicken breasts with salt and pepper.
Grill until fully cooked, approximately 6-8 minutes per side.
Allow the chicken to rest before slicing into strips.
Prepare the Vinaigrette:
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Set aside.
Assemble the Salad:
In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and red onion.
Add the grilled chicken strips on top.
Dress the Salad:
Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
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