Paleo Grilled Chicken Salad
Elevate your healthy eating routine with this vibrant Paleo Grilled Chicken Salad! Perfectly marinated and grilled chicken breasts lay the foundation for a hearty yet refreshing dish, featuring crisp mixed greens, juicy cherry tomatoes, crisp cucumbers, and creamy avocado. The bright citrus vinaigrette—infused with orange juice, zest, and Dijon mustard—adds a tangy burst of flavor that complements the savory grilled chicken beautifully. Quick to prepare in just 30 minutes, this gluten-free, dairy-free, and paleo-friendly salad is a protein-packed, nutrient-dense meal that’s ideal for lunch, dinner, or meal prep. Try this wholesome recipe for a flavor-packed way to enjoy clean eating!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 1 large avocado
- 0.25 cup orange juice
- 1 teaspoon fresh orange zest
- 1 teaspoon Dijon mustard
Instructions
In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and black pepper.
Place the chicken breasts in a shallow dish and pour the olive oil and lemon mixture over them. Let marinate for at least 10 minutes.
Preheat a grill or grill pan over medium-high heat.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and a thermometer reads an internal temperature of 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Meanwhile, halve the cherry tomatoes, slice the cucumber and red onion thinly, and dice the avocado. Set aside.
In a bowl, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, orange juice, orange zest, and Dijon mustard to make the vinaigrette.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
Top the greens with the sliced grilled chicken.
Drizzle the orange vinaigrette over the salad just before serving and toss gently to combine.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 19.1 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2455 mg | 52% | |
*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.
