Whole30 Chicken Garden Salad
Elevate your salad game with the vibrant and healthy Whole30 Chicken Garden Salad, a perfect fusion of grilled protein and crisp garden vegetables to delight your taste buds and fuel your day. Featuring succulent marinated chicken breasts seasoned with garlic, lemon juice, and olive oil, this recipe pairs beautifully with a colorful array of fresh greens, juicy cherry tomatoes, crunchy cucumber, sweet red bell pepper, and creamy avocado. The quick prep and simple grilling make this dish ideal for busy weeknights or meal prep, while staying compliant with Whole30 guidelines. Finished with a light drizzle of lemon-olive oil dressing and garnished with fragrant parsley, this wholesome salad is as nourishing as it is delicious. Perfect for those seeking a gluten-free, dairy-free, and paleo-friendly option that doesn’t skimp on flavor, this recipe is sure to become a staple in your clean eating repertoire.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups mixed salad greens
- 1 pint cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 1 large avocado
- 0.25 cup fresh parsley
Instructions
Preheat your grill or a grill pan over medium-high heat.
In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, salt, and black pepper. Mix well to create a marinade.
Place the chicken breasts on a cutting board and pound them to an even thickness with a meat mallet. This helps them cook evenly.
Place the chicken in a shallow dish or a resealable plastic bag, pour the marinade over them, and ensure each piece is coated. Let it marinate for at least 10 minutes.
While the chicken is marinating, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the red bell pepper and parsley.
On the preheated grill, cook the chicken breasts for 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing it into thin strips.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into cubes and add to the salad.
Top the salad with the grilled chicken slices.
In a small bowl, whisk the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Drizzle over the salad right before serving.
Toss the salad gently to combine all ingredients. Serve immediately and enjoy!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 25.7 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4291 mg | 91% | |
*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.
