Whole30 Grilled Chicken Salad
Elevate your salad game with this Whole30 Grilled Chicken Salad, a vibrant and nutrient-packed dish perfect for healthy eating enthusiasts. This recipe features tender, marinated grilled chicken breasts seasoned with a zesty blend of olive oil, lemon juice, garlic powder, and sea salt, served atop a bed of fresh mixed greens. The salad is bursting with colorful additions like juicy cherry tomatoes, crisp cucumber slices, creamy avocado, and a hint of red onion for crunch. Drizzled with a tangy balsamic and Dijon mustard dressing and sprinkled with aromatic fresh basil, this wholesome meal is satisfying enough to be the star of your lunch or dinner table. Ready in just 35 minutes, it's gluten-free, dairy-free, and completely Whole30 approved, making it a flavorful go-to for clean eating. Perfect for meal prep, entertaining, or a quick weeknight meal, this grilled chicken salad is as delicious as it is nourishing!
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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 sea salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 0.5 small red onion, thinly sliced
- 1 large avocado, sliced
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 0.25 cup fresh basil leaves, chopped
Instructions
In a small bowl, combine 2 tablespoons of olive oil, lemon juice, garlic powder, sea salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is well coated, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing it thinly.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and Dijon mustard to create the dressing.
Pour the dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and sprinkle chopped fresh basil over the top.
Serve the salad immediately, or refrigerate for up to one hour to allow flavors to meld before serving.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 17.6 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3522 mg | 75% | |
*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.
