Yummiest Grilled Chicken Salad
Dive into the ultimate fusion of fresh, smoky, and tangy flavors with the Yummiest Grilled Chicken Salad, a meal that’s as wholesome as it is irresistible. Perfectly seasoned, marinated chicken breasts are grilled to juicy perfection and nestled atop a vibrant medley of crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumber, and creamy avocado. Enhanced with a sprinkle of feta cheese and a drizzle of homemade balsamic vinaigrette, this salad is bursting with balanced flavors and textures. Quick and easy to prepare in just 30 minutes, it’s an ideal choice for healthy dinners, satisfying lunches, or a crowd-pleasing dish at any gathering. Packed with protein, nutrients, and freshness, this recipe elevates classic chicken salad with smoky paprika, tangy lemon juice, and a touch of sweetness from honey, making it a must-try for grilled chicken lovers and salad enthusiasts alike!
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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 smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 head romaine lettuce
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 small red onion
- 1 large avocado
- 0.5 cup feta cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
In a bowl, mix 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic powder, smoked paprika, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag, pour the marinade over them, and ensure the chicken is evenly coated. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-6 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, and slice thinly.
Wash and chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber into rounds, thinly slice the red onion, and dice the avocado.
In a large salad bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, and avocado.
Top the salad with the grilled chicken slices and sprinkle with crumbled feta cheese.
In a small bowl, whisk together balsamic vinegar, 1 tablespoon lemon juice, honey, Dijon mustard, and 1 tablespoon olive oil to make the dressing.
Drizzle the dressing over the salad, toss everything gently to combine, and serve immediately.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 27.2 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 743 mg | 57% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3998 mg | 85% | |
*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.
