Grilled Chicken Salad (Printer-Friendly)
Vibrant salad with juicy grilled chicken, crisp vegetables, and zesty vinaigrette. Ready in 35 minutes.
# What You’ll Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
→ For the Salad
07 - 6 cups mixed salad greens (arugula, spinach, or romaine)
08 - 1 cup cherry tomatoes, halved
09 - 1 cucumber, sliced
10 - 1/2 red onion, thinly sliced
11 - 1 avocado, sliced
12 - 1/4 cup feta cheese, crumbled
13 - 1/4 cup toasted sliced almonds
→ For the Dressing
14 - 3 tbsp olive oil
15 - 1 tbsp balsamic vinegar
16 - 1 tsp Dijon mustard
17 - 1 tsp honey
18 - Salt and pepper, to taste
# How To Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - In a small bowl, mix 2 tbsp olive oil, garlic powder, paprika, salt, and black pepper. Coat chicken breasts evenly with the mixture.
03 - Grill the chicken for 6–7 minutes per side or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes, then slice thinly.
04 - While chicken rests, combine salad greens, cherry tomatoes, cucumber, red onion, avocado, feta cheese, and almonds in a large bowl.
05 - In a small jar, combine 3 tbsp olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Shake well to emulsify.
06 - Add the sliced chicken to the salad. Drizzle dressing over the top and toss gently to coat. Serve immediately.
# Helpful Hints:
01 -
- Its that perfect balance between something that feels indulgent and something that leaves you feeling light and energized afterward
- The homemade vinaigrette comes together in seconds but makes everything taste restaurant quality
02 -
- I learned the hard way that slicing chicken immediately after grilling makes it dry out that resting period is absolutely crucial for juicy meat
- The vinaigrette can be made ahead and keeps beautifully in the fridge for up to a week just bring it to room temperature and shake well before using
03 -
- Invest in a good grill pan if you don't have outdoor grill access it makes such a difference in flavor compared to pan cooking
- Toast your almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant, watching carefully so they don't burn