Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- Your choice of salad dressing (balsamic vinaigrette works well)
Instructions
- Preheat your grill or grill pan over medium heat.
- Brush the chicken breasts with olive oil and sprinkle with salt and pepper.
- Place the chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 75°C).
- While the chicken is grilling, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.
- Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
- Add the sliced chicken on top of the salad and drizzle with your favorite dressing. Toss gently to combine.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: grilled chicken, salad, healthy meal, quick recipe