Grilled Chicken Salad Dish (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
Salt and pepper to taste
→ Salad
06 -
Mixed greens (arugula, spinach, romaine, etc.)
07 -
1 cup cherry tomatoes, halved
08 -
1 cucumber, sliced
09 -
1/2 red onion, thinly sliced
10 -
1 avocado, sliced
11 -
1/4 cup crumbled feta cheese (optional)
12 -
1/4 cup sliced almonds or any preferred nuts (optional)
→ Dressing
13 -
1/4 cup balsamic vinegar
14 -
1/4 cup olive oil
15 -
1 tablespoon Dijon mustard
16 -
1 clove garlic, minced
17 -
1 teaspoon honey or maple syrup
18 -
Salt and pepper to taste
# Instructions:
01 -
Preheat the grill to medium-high heat. In a small bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Brush the chicken breasts with the olive oil mixture on both sides.
02 -
Place the chicken breasts on the preheated grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
03 -
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Add the crumbled feta cheese and sliced almonds if using.
04 -
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper until well combined.
05 -
Place the sliced grilled chicken on top of the salad. Drizzle the dressing over the salad and toss gently to combine.
06 -
Serve the grilled chicken salad immediately.