Fruity Grilled Chicken Salad Supper
Elevate your weeknight meal game with this vibrant and refreshing Fruity Grilled Chicken Salad Supper! Juicy grilled chicken breasts, perfectly seasoned with olive oil, lemon juice, and spices, take center stage atop a bed of crisp mixed greens. Bursting with colorful toppings like sweet strawberries, tangy blueberries, and juicy mandarin oranges, this salad balances savory feta crumbles and crunchy sliced almonds for a symphony of flavors and textures. A zesty homemade dressing, featuring honey, Dijon mustard, and a hint of orange juice, ties everything together beautifully. Ready in just 35 minutes, this wholesome and satisfying dish serves as a perfect light dinner or healthy lunch option. Healthy, flavorful, and easy to prepare—this recipe is a must-try for salad lovers!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 6 cups mixed salad greens
- 1 cup strawberries
- 0.5 cup blueberries
- 0.75 cup mandarin oranges (canned, drained)
- 0.5 cup feta cheese crumbles
- 0.25 cup sliced almonds
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 0.5 teaspoons Dijon mustard
- 2 tablespoons orange juice
Instructions
Preheat your grill or grill pan over medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, salt, and black pepper.
Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into thin strips.
While the chicken cooks, wash and dry the mixed salad greens. Place them in a large bowl.
Hull and slice the strawberries and add them to the salad greens along with the blueberries and mandarin oranges.
Sprinkle the feta cheese crumbles and sliced almonds evenly over the salad greens.
To make the dressing, whisk together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, honey, apple cider vinegar, Dijon mustard, and orange juice in a small bowl until emulsified.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and serve immediately.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 575 mg | 12% | |
*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.
