Heart-Healthy Grilled Chicken Salad
Elevate your mealtime with this delicious Heart-Healthy Grilled Chicken Salad—a vibrant, nutrient-packed dish that’s perfect for clean eating and wellness. Featuring tender, juicy chicken breast marinated in zesty lemon juice and olive oil, this salad also boasts a colorful medley of mixed greens, cherry tomatoes, creamy avocado, crunchy walnuts, and tangy feta cheese. Finished with a drizzle of balsamic vinaigrette, this recipe seamlessly combines flavor, texture, and nutrition. Quick to prepare in just 35 minutes, it’s an ideal option for a wholesome lunch or dinner that supports heart health without compromising on taste. Grill, toss, and enjoy this simple yet satisfying salad that’s as refreshing as it is nourishing!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 0.5 medium Red onion
- 0.25 cup Walnuts
- 0.25 cup Feta cheese
- 0.25 cup Balsamic vinaigrette
Instructions
Begin by preparing the chicken marinade. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
Preheat your grill or grill pan over medium heat. Once hot, place the marinated chicken breasts on the grill.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
While the chicken is grilling, prepare the salad. Slice the cherry tomatoes in half, peel and dice the cucumber, dice the avocado, and thinly slice the red onion.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, avocado, red onion, walnuts, and feta cheese.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing it into strips or cubes.
Add the grilled chicken to the salad and drizzle with balsamic vinaigrette.
Toss the salad gently to combine the ingredients and evenly distribute the dressing.
Serve immediately or chill in the refrigerator for a refreshing, heart-healthy meal.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 23.2 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 437 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3425 mg | 73% | |
*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.
