Grilled Chicken Salad
Juicy grilled chicken atop crisp greens, a healthy delight.
⏱️ 27 min🍽️ Serves 1
🔥 320 kcal💪 35g protein🍚 10g carbs🥑 15g fat🌾 4g fibreper serving
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🎬 Watch The Mediterranean Dish make it
Ingredients
- 🐔4 oz boneless, skinless chicken breasts
- 🥬2 romaine lettuce hearts
- 🍅1 cup cherry tomatoes
- 🥒½ cup cucumber, sliced
- 🧅¼ cup red onion, thinly sliced
- 🫒2 tbsp olive oil
- 🍋1 tbsp lemon juice
- 🌿1 tsp dried oregano
- 🧂 salt and black pepper, to taste
Pro tips
- Marinate chicken for at least 30 minutes for extra flavor.
- Add other vegetables like bell peppers, carrots, or corn for variety.
- For a creamier dressing, add a tablespoon of Greek yogurt to the lemon-oil mixture.
- Store leftover chicken and salad ingredients separately to prevent sogginess.
Method
- 1Pat chicken breasts dry. Season with 1 tablespoon olive oil, oregano, salt, and pepper.
- 2Preheat a grill or grill pan to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- 3Remove chicken from grill and let rest for 5 minutes before slicing.
- 4While chicken rests, wash and chop romaine lettuce. Halve cherry tomatoes, slice cucumber, and thinly slice red onion.
- 5In a large bowl, combine lettuce, tomatoes, cucumber, and red onion.
- 6Whisk together remaining 1 tablespoon olive oil and lemon juice. Season with salt and pepper to taste.
- 7Add sliced chicken to the salad. Drizzle with dressing and toss gently to combine.
- 8Serve immediately and enjoy your healthy, fresh meal!