Grilled Chicken Salad Greens (Printable)
Juicy grilled chicken over crisp greens with fresh vegetables and zesty balsamic vinaigrette. Ready in 35 minutes.
# What You 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 Cook:
01 - Preheat a grill or grill pan over medium-high heat.
02 - In a small bowl, mix 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 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.
# Expert Tips:
01 -
- The warm grilled chicken against cool crisp greens creates this perfect temperature contrast that makes every bite interesting
- You can prep everything ahead and just grill the chicken when you are ready to eat
02 -
- Letting the chicken rest for at least 5 minutes before slicing is the difference between juicy and dry meat
- The dressing can be made up to 3 days ahead and stored in the refrigerator
03 -
- Pound your chicken breasts to an even thickness so they cook at the same rate
- Toast your almonds in a dry pan over medium heat for 2 to 3 minutes watching closely so they do not burn