Paleo Chicken Garden Salad
Elevate your salad game with this vibrant and healthy Paleo Chicken Garden Salad, a dish that merges lean protein with fresh, nutrient-packed veggies for a meal that's both satisfying and light. Featuring perfectly grilled, marinated chicken breasts infused with garlic, lemon, and olive oil, this recipe pairs beautifully with a crisp medley of mixed greens, cherry tomatoes, cucumber, bell peppers, creamy avocado, and crunchy sliced almonds. The homemade lemon-olive oil dressing ties it all together, creating a bright and zesty flavor profile that’s Paleo-friendly and gluten-free. Ready in just 35 minutes, this wholesome salad is perfect as a quick lunch, an impressive dinner, or even a refreshing dish to bring to gatherings. Enjoy a guilt-free plate of garden-fresh goodness that highlights simplicity, nutrition, and deliciousness!
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 pieces garlic cloves, minced
- 5 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 medium bell pepper, thinly sliced
- 0.25 cup sliced almonds
- 1 medium avocado, diced
- 1 tsp sea salt
- 0.5 tsp black pepper
Instructions
Begin by marinating the chicken: In a shallow dish, mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, minced garlic, sea salt, and black pepper.
Add the chicken breasts to the marinade, turning to coat evenly. Let the chicken sit for at least 10 minutes.
While the chicken marinates, prepare the salad ingredients: Rinse and dry the salad greens, halve the cherry tomatoes, and slice the cucumber and bell pepper. Set aside.
Preheat a grill or grill pan over medium-high heat.
Once hot, grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber slices, bell pepper, sliced almonds, and avocado.
In a small bowl, whisk together the remaining olive oil and lemon juice to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the grilled chicken slices.
Serve immediately and enjoy your fresh Paleo Chicken Garden Salad.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 17.3 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 331 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3765 mg | 80% | |
*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.
