Soy-Free Grilled Chicken Salad
Savor the fresh, vibrant flavors of this Soy-Free Grilled Chicken Salad, a wholesome dish perfect for lunch or dinner. This recipe features perfectly grilled chicken breasts marinated in a zesty blend of olive oil, lemon juice, garlic, and spices, ensuring tender, juicy bites in every forkful. Paired with a colorful medley of crisp mixed greens, cherry tomatoes, cucumbers, red onions, and creamy avocado, this salad is a feast for the eyes and the taste buds. The homemade honey-balsamic dressing, free from soy-based ingredients, brings a delightful balance of sweet and tangy flavors, tying everything together beautifully. Ready in just 35 minutes, this gluten-free, high-protein salad is a nutritious, crowd-pleasing meal that’s as easy to prepare as it is delicious to enjoy.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 pieces, minced Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 cup, halved Cherry tomatoes
- 1 medium, sliced Cucumber
- 0.5 medium, thinly sliced Red onion
- 1 medium, sliced Avocado
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Mustard
- 1 teaspoon Honey
Instructions
Begin by preparing the chicken marinade: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, salt, and black pepper.
Place the chicken breasts in a shallow dish or a ziplock bag. Pour the marinade over the chicken, ensuring each piece is well coated. Allow the chicken to marinate for at least 15 minutes.
Heat a grill or grill pan over medium-high heat. Once hot, place the marinated chicken breasts on the grill and cook for approximately 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 5 minutes before slicing it into strips.
While the chicken is resting, prepare the salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
To make the dressing, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, balsamic vinegar, mustard, and honey in a small bowl until well combined and smooth.
Drizzle the dressing over the salad base, tossing gently to coat all ingredients evenly.
Top the salad with the sliced grilled chicken before serving.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.3 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2884 mg | 61% | |
*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.
