Low Carb Grilled Chicken Salad
This vibrant and refreshing low carb grilled chicken salad is the perfect healthy meal that doesn’t skimp on flavor. Featuring juicy, marinated chicken breasts seasoned with garlic, paprika, and a touch of olive oil, this dish is grilled to perfection for a smoky, satisfying bite. The salad base is a crisp medley of mixed greens, cucumber, cherry tomatoes, red onion, creamy avocado, and tangy crumbled feta. A zesty homemade lemon-Dijon dressing ties it all together, with an optional hint of honey to balance the flavors. Ready in just 30 minutes, this protein-packed salad makes an ideal choice for a quick lunch, light dinner, or even meal prep. Whether you’re following a low carb diet or simply craving a wholesome dish, this grilled chicken salad delivers both nutrition and deliciousness.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Mixed salad greens
- 1 medium Cucumber, sliced
- 1 cup Cherry tomatoes, halved
- 0.5 medium Red onion, thinly sliced
- 1 medium Avocado, diced
- 0.25 cup Feta cheese, crumbled
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey (optional, depending on carb strictness)
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, combine 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper to make a marinade.
Pound the chicken breasts to an even thickness for uniform cooking.
Brush the chicken with the marinade on both sides.
Grill the chicken for 6-8 minutes on each side or until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes.
While the chicken is grilling, prepare the salad in a large bowl by combining mixed salad greens, cucumber slices, cherry tomatoes, red onion slices, avocado, and crumbled feta cheese.
In a small jar or bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, and honey (if using) for the dressing. Season with a pinch of salt and pepper.
Slice the rested chicken breasts into thin strips.
Arrange the salad greens and vegetables on plates, top with sliced chicken, and drizzle with the dressing.
Serve immediately and enjoy your refreshing low carb grilled chicken salad.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 19.8 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3047 mg | 65% | |
*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.
