Grilled Chicken Salad Greens (Printable Version)
Juicy grilled chicken over crisp mixed greens with fresh vegetables and tangy balsamic vinaigrette.
# What You Need:
→ 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
→ Salad Base
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
→ Balsamic Vinaigrette
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 Make:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Whisk together olive oil, garlic powder, paprika, salt, and black pepper in a small bowl. Coat chicken breasts evenly with the spice mixture.
03 - Place chicken on the preheated grill and cook for 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing into thin strips.
04 - Combine salad greens, cherry tomatoes, cucumber, red onion, avocado, feta cheese, and almonds in a large mixing bowl.
05 - Add olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to a small jar. Seal tightly and shake vigorously until fully emulsified.
06 - Arrange sliced grilled chicken over the salad base. Drizzle with vinaigrette and toss gently to coat evenly. Serve immediately.
# Expert Advice:
01 -
- Everything comes together in under 40 minutes with mostly pantry staples
- The warm chicken against cool crisp salad creates such a satisfying texture contrast
02 -
- Letting the chicken rest is non-negotiable or all those juices will end up on your cutting board instead of in your salad
- The dressing tastes better if you make it 10 minutes ahead so the flavors can marry
03 -
- Score the chicken breasts lightly if theyre very thick so they cook evenly without drying out
- A cast iron grill pan creates better sear marks than an outdoor grill for beginners