Chicken Garden Salad
Fresh, vibrant, and protein-packed, this Chicken Garden Salad is the perfect balance of wholesome flavors and textures. Juicy, marinated chicken breasts are grilled to perfection and served atop a bed of crisp mixed greens, sweet cherry tomatoes, crunchy cucumbers, shredded carrots, and tangy red onions, all complemented by crumbles of creamy feta cheese. A homemade balsamic vinaigrette, infused with honey and Dijon mustard, ties it all together, adding a delightful touch of sweetness and acidity. Ready in just 35 minutes, this nutritious and flavorful salad is ideal for lunch, light dinners, or a stunning side dish. Discover how easy it is to make this garden-fresh chicken salad your next go-to meal!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large carrot
- 0.5 medium red onion
- 0.5 cup feta cheese
- 3 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
Start by preparing the chicken. In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let it marinate for at least 15 minutes.
Meanwhile, prepare the vegetables: halve the cherry tomatoes, thinly slice the cucumber and red onion, julienne the carrot, and set them aside.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place on the grill.
Cook the chicken for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, carrot, red onion, and feta cheese.
For the dressing, whisk together balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard in a small bowl.
Drizzle the dressing over the salad and toss gently to combine.
Arrange the sliced chicken on top of the salad and serve immediately.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 39.6 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 611 mg | 47% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
