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Southern-style grilled chicken salad with pecans and a low-sodium vinaigrette

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

The combination of grilled chicken, mixed greens, pecans, and feta cheese makes for a satisfying and flavorful salad that is packed with nutrients. The low-sodium vinaigrette adds a tangy kick to the dish without compromising its nutritional value. This recipe is easy to make and perfect for a quick and healthy lunch or dinner option.

Here are a few serving suggestions:

Top the salad with some additional veggies such as cherry tomatoes, sliced bell peppers, or shredded carrots.
Add some sliced avocado to the salad for some healthy fats and creaminess.
Serve the salad alongside a bowl of low-sodium soup or some roasted vegetables for a more filling and satisfying meal.
Pair the salad with a refreshing drink such as iced tea or sparkling water with a squeeze of lemon for a perfect meal.

Serves

Prep Time

15 Minutes

Total Time

35 Minutes

Calories

Protein

Fat

Carbs

Tags:

Low carb Mediterranean-diet dairy-free healthy-lifestyle weight-loss friendly sugar-free Healthy Eating balanced Keto Clean Eating Main Meal Lunch

Ingredients

2 boneless, skinless chicken breasts
2 cups mixed salad greens (spinach, lettuce, arugula)
1/4 cup pecans, chopped
1/4 cup diced cucumber
1/4 cup diced red onion
1/4 cup crumbled feta cheese
Salt and pepper to taste

Ingredients for the Marinade:

1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp minced garlic
1 tbsp dried oregano
1 tbsp dried thyme
Salt and pepper to taste

Directions

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, and pepper. This will be your marinade.
Add the chicken breasts to the marinade, making sure they are completely coated. Let them marinate for at least 30 minutes.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken breasts for 6-8 minutes per side or until fully cooked through.
Let the chicken rest for 5 minutes, then slice it into thin strips.
To assemble the salad, arrange the mixed greens on a plate. Top with the sliced chicken, chopped pecans, diced cucumber, diced red onion, and crumbled feta cheese.
In a separate small bowl, whisk together the ingredients for the low-sodium vinaigrette: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper.
Drizzle the vinaigrette over the salad and serve immediately.