Dairy-Free Chicken Garden Salad
Brighten up your mealtime with this wholesome and vibrant Dairy-Free Chicken Garden Salad! Packed with fresh flavors and textures, this recipe combines tender, grilled chicken breasts, crisp mixed greens, juicy cherry tomatoes, cool cucumbers, and creamy avocado for a nutrient-rich, dairy-free delight. The zesty homemade dressing, made with olive oil, lemon juice, Dijon mustard, and a touch of honey, brings the perfect balance of tanginess and sweetness, while a sprinkle of fresh parsley ties every ingredient together. Ready in just 30 minutes, this salad is a perfect option for a quick, healthy lunch or light dinner. Plus, it's completely dairy-free—ideal for those avoiding dairy without sacrificing flavor. Serve immediately for a refreshing dish that's as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 0.5 medium Red onion
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley
Instructions
Preheat your grill to medium-high heat.
Brush the chicken breasts with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Grill the chicken breasts for approximately 6-8 minutes on each side, or until fully cooked and no longer pink inside. Once cooked, remove from the grill and let cool slightly.
While the chicken is grilling, prepare the other salad ingredients. Halve the cherry tomatoes, slice the cucumber and red bell pepper, and thinly slice the red onion. Dice the avocado.
In a large bowl, add the mixed salad greens followed by the prepared tomatoes, cucumber, bell pepper, red onion, and avocado.
To make the dressing, whisk together remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, remaining 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl.
Cut the slightly cooled chicken into bite-sized pieces or slices.
Add the grilled chicken to the salad bowl. Drizzle the dressing over the salad and gently toss everything together until well combined.
Garnish the salad with freshly chopped parsley.
Serve the salad immediately for the best taste and presentation.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 24.3 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3659 mg | 78% | |
*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.
