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Grilled vegetable salad with grilled chicken and goat cheese

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

Experience the perfect combination of flavors and nutrition with our Grilled Vegetable Salad featuring tender grilled chicken, vibrant vegetables, and creamy goat cheese. This low-carb, high-protein recipe is designed for diabetics and aligns perfectly with the SOZA weight loss program. Get ready to savor a healthy and delicious meal that will leave you feeling satisfied and nourished.

Serving suggestions/tips:

Serve the grilled vegetable salad with grilled chicken and goat cheese immediately to enjoy it at its freshest.

Add a squeeze of lemon juice over the salad for a refreshing citrusy twist.

Customize the salad by incorporating other low-carb vegetables or herbs based on your preferences.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb diabetic-friendly weight loss grilled chicken goat cheese grilled vegetables salad gluten-free healthy nutritious balanced low-calorie low-sugar vegetable-packed diabetes satisfying flavorful nourishing

Ingredients

2 skinless, boneless chicken breasts (about 8 ounces each)
2 medium zucchinis
1 red bell pepper
1 yellow bell pepper
1 small red onion
4 cups mixed salad greens
2 ounces crumbled goat cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Directions

Preheat your grill to medium-high heat.
Season the chicken breasts with salt and pepper. Grill the chicken for about 6-8 minutes per side or until cooked through. Remove from the grill and set aside to rest for a few minutes. Slice the chicken into thin strips.
While the chicken is grilling, prepare the vegetables. Cut the zucchinis into thick slices. Core and seed the bell peppers, then cut them into large chunks. Slice the red onion into thick rounds.
In a large bowl, toss the zucchini, bell peppers, and red onion with 1 tablespoon of olive oil. Season with salt and pepper.
Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally until they are tender and slightly charred. Remove from the grill and let them cool slightly. Cut the grilled vegetables into smaller pieces if desired.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar to make the dressing.
In a large salad bowl, arrange the mixed salad greens. Top with the grilled chicken, grilled vegetables, and crumbled goat cheese. Drizzle the dressing over the salad.
Garnish with fresh basil leaves if desired and serve immediately.