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Grilled Chicken Salad - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
  • Marinade: 2 tablespoons olive oil
  • 1 tablespoon lemon juice (or red wine vinegar)
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Salad Base: 5–6 cups mixed greens (spring mix, romaine, or baby spinach)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 avocado, sliced (optional but recommended)
  • 1/3 cup crumbled feta or shaved Parmesan
  • 1/4 cup toasted nuts or seeds (almonds, pumpkin seeds, or walnuts)
  • Dressing: 3 tablespoons olive oil
  • 2 tablespoons lemon juice or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste

Method
 

  1. Prep the chicken. Butterfly thick chicken breasts or pound them to an even 1/2-inch thickness. This helps the chicken cook evenly and stay juicy.
  2. Make the marinade. In a bowl, whisk olive oil, lemon juice, Dijon, garlic, honey, oregano, smoked paprika, salt, and pepper. Taste and adjust salt and acidity.
  3. Marinate. Add chicken to the marinade and coat well. Let it sit for at least 20–30 minutes at room temperature or up to 4 hours in the fridge.
  4. Preheat the grill or pan. Heat an outdoor grill to medium-high or a grill pan/skillet over medium-high. Lightly oil the grates or pan to prevent sticking.
  5. Grill the chicken. Cook chicken 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
  6. Mix the dressing. Whisk olive oil, lemon juice or vinegar, Dijon, honey, salt, and pepper. The dressing should taste bright and slightly tangy.
  7. Build the salad base. In a large bowl, combine greens, tomatoes, cucumber, and red onion. Add half the dressing and toss gently to coat.
  8. Slice the chicken. Cut the rested chicken into strips or bite-size pieces. This keeps the juices in and ensures tender slices.
  9. Assemble. Top the dressed greens with chicken, avocado, cheese, and toasted nuts or seeds. Drizzle with the remaining dressing.
  10. Finish and serve. Add a pinch of salt and pepper, maybe a squeeze of lemon, and serve right away while the chicken is still warm.