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

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

Serve the Grilled Chicken Salad with a side of whole grain bread or quinoa for a balanced meal. Accompany it with a glass of water or herbal tea.

Serves

Prep Time

15 Minutes

Total Time

30 Minutes

Calories

230 Protein

25 Fat

14 Carbs

12 Tags:

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Ingredients

2 boneless, skinless chicken breasts (about 8 oz each)
8 cups mixed salad greens (such as spinach, arugula, and romaine)
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste

Directions

Preheat the grill to medium-high heat.
Season the chicken breasts with salt and black pepper. Grill the chicken for about 6 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let rest for a few minutes before slicing.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the vinaigrette dressing.
In a large mixing bowl, toss together the mixed greens, cherry tomatoes, and cucumber slices.
Divide the salad mixture among four plates. Top each salad with sliced grilled chicken.
Drizzle the vinaigrette dressing over the salads just before serving.