Dairy-Free Grilled Chicken Salad
Savor the freshness and zesty flavors of this Dairy-Free Grilled Chicken Salad, a wholesome and protein-packed dish perfect for busy weeknights or light lunches. Succulent grilled chicken breasts are marinated in a tangy blend of olive oil, lemon juice, garlic, and oregano, then cooked to juicy perfection. Paired with vibrant mixed greens, crisp cucumber, sweet cherry tomatoes, creamy avocado, and slices of red onion, this salad is both nourishing and satisfying. A homemade balsamic lemon dressing with a hint of honey ties everything together, offering the perfect balance of sweet and tangy. Dairy-free and gluten-free, this easy-to-make salad is ideal for anyone seeking a healthy and flavorful meal option that’s ready in under 40 minutes from start to finish.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 1 large avocado
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, oregano, salt, and black pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes, or up to an hour in the refrigerator if you have the time.
Heat a grill pan or outdoor grill to medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is grilling, prepare the salad ingredients. Halve the cherry tomatoes, slice the cucumber and red onion, and dice the avocado.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, balsamic vinegar, and honey.
Once the chicken is done, let it rest for 5 minutes before slicing it into thin strips.
Add the sliced grilled chicken to the salad and drizzle the balsamic lemon dressing over the top.
Toss the salad gently to combine all the ingredients and serve immediately.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.9 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3529 mg | 75% | |
*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.
