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Grilled chicken salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette

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

  • 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.

Serves

4

Prep Time

N/A

Total Time

N/A

Calories

​

Protein

​

Fat

​

Carbs

​

Tags: 

SozaWeightLoss DiabeticFriendly LowCarbRecipes HighProteinDiet HealthyEating

Ingredients

  • 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


Vinaigrette:


  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • Salt and pepper to taste

Directions

  1. 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.


  2. Prepare the Vinaigrette:


    • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Set aside.


  3. Assemble the Salad:


    • In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and red onion.

    • Add the grilled chicken strips on top.


  4. Dress the Salad:


    • Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.

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

98% would recommend

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