Ingredients for Grilled Chicken Salad
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- Honey
- Mustard
- Olive Oil
- Fresh Lemon Juice
- Curry Powder
- Salt
- Black Pepper
- Lettuce
- Red Pepper
- Yellow Pepper
- Baby Corn
- Bamboo Shoot
- Scallion
- Soy Sauce
- Oil
- Vinegar
- Sugar
- Fresh Garlic
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How to Make Grilled Chicken Salad
- Preheat your grill or broiler to medium-high heat.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic powder, salt, and pepper. This is your marinade.
- Using a sharp knife, cut 3-4 diagonal slits into each chicken breast. This helps the chicken cook evenly and absorb the marinade.
- Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Marinate for at least 15 minutes (longer is better!).
- Grill the chicken for 10-12 minutes, turning every 2-3 minutes, until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill, cover it loosely with foil, and let it rest for 10-15 minutes before cutting into strips.
- While the chicken rests, prepare the salad by combining mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese in a large bowl.
- In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
- Once the chicken is cool enough to handle, cut it into bite-sized strips.
- Add the chicken strips to the salad.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
62g
Fat
8g
Carbs
7g
