Italian Chicken Salad
Elevate your lunch or dinner menu with this vibrant and flavorful Italian Chicken Salad, a healthy and satisfying dish packed with Mediterranean-inspired ingredients. Tender, golden-brown chicken breast slices rest atop a bed of crisp mixed greens, juicy cherry tomatoes, crunchy cucumbers, and tangy red onions. The salad is further enriched with briny black olives and delicate shavings of Parmesan cheese for a touch of indulgence. A homemade balsamic vinaigrette, infused with Dijon mustard, honey, and a hint of oregano, ties all the elements together with a perfect balance of sweetness and tang. Quick and easy to prepare in just 35 minutes, this gluten-free, protein-packed salad is ideal for a light yet filling meal. Perfect for meal prep or serving fresh, it’s a crowd-pleasing option for those looking for a wholesome and delicious Italian-inspired recipe.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Black olives, sliced
- 0.25 cup Parmesan cheese, shaved
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat a skillet over medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the garlic powder.
Cook the chicken breasts in the skillet for 6-7 minutes per side or until fully cooked and golden brown. The internal temperature should reach 165°F (74°C). Let the chicken rest for 5 minutes, then slice it into strips.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, honey, dried oregano, the remaining salt and pepper, and crushed red pepper flakes if using. This will be your dressing.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, black olives, and Parmesan cheese.
Add the sliced chicken to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy your Italian Chicken Salad.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 22.2 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 857 mg | 66% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2321 mg | 49% | |
*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.
