Description
A vibrant, nourishing salad featuring tender grilled chicken, fresh greens, and a zesty lemon-Dijon dressing. Quick to make with minimal ingredients, this wholesome dish balances protein, fiber, and healthy fats for a satisfying yet light meal.
Ingredients
2 large boneless, skinless chicken breasts (about 1.5 lbs total)
4 cups mixed greens
1 English cucumber, sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Preheat grill pan or skillet over medium-high heat and brush with 1 tablespoon olive oil
Season chicken breasts with salt, pepper, and dried oregano
Grill chicken for 5-7 minutes per side or until fully cooked, then let rest 5 minutes before slicing
In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, honey, minced garlic, and a pinch of salt
Toss mixed greens, cucumber, cherry tomatoes, and red onion in a large bowl
Slice grilled chicken and add to salad along with dressing
Serve immediately or chill briefly for enhanced flavors
Notes
Use a non-stick skillet for easy oil control
Chicken can be substituted with tofu for a vegetarian version
Add crumbled feta or vegan cheese for extra richness if desired
Store leftovers in an airtight container for up to 24 hours
Dressing can be doubled for a creamier result