Vegetarian Garden Salad with Grilled Chicken
Elevate your next meal with the vibrant and nutritious Vegetarian Garden Salad with Grilled Chicken. This recipe combines crisp mixed salad greens with an array of colorful vegetables like cherry tomatoes, cucumbers, red bell peppers, and grated carrots, topped with tangy feta cheese and savory black olives. A homemade balsamic Dijon dressing infused with olive oil, honey, and lemon juice ties the flavors together beautifully. While retaining its vegetarian charm, the addition of perfectly grilled chicken makes this salad a hearty, protein-packed option for lunch or dinner. Garnished with fresh basil leaves, this wholesome recipe is ready in just 20 minutes and perfect for a light yet satisfying meal. Whether you're looking for a refreshing dish or a healthy alternative, this garden salad is as delightful in taste as it is visually appealing!
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Recipe Information
Ingredients
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 1 large carrot
- 0.5 medium red onion
- 0.5 cup feta cheese, crumbled
- 0.25 cup black olives, sliced
- 0.25 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped
Instructions
Wash and dry the mixed salad greens, then place them in a large salad bowl.
Halve the cherry tomatoes. Peel the cucumber if desired, then slice it into thin rounds. Deseed and thinly slice the red bell pepper. Peel and grate the carrot. Thinly slice the red onion. Add all these vegetables to the salad bowl with the greens.
Add the crumbled feta cheese and sliced black olives on top of the salad.
In a small mixing bowl, combine the olive oil, balsamic vinegar, lemon juice, honey, and Dijon mustard. Whisk together until the dressing is emulsified.
Season the dressing with salt and black pepper, adjusting to taste.
Pour the dressing over the salad and toss gently to ensure all ingredients are well coated.
Sprinkle freshly chopped basil leaves over the salad as a garnish.
Serve the salad immediately or store it in the refrigerator for up to 2 hours before serving for optimal freshness.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 31.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1938 mg | 41% | |
*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.
