Grilled Chicken Salad
Tender grilled chicken breast served over a bed of crisp greens and seasonal vegetables.
Time: 25 min | Calories: 500 | Protein: 35g | Meal Type: Lunch | Food Type: Salad
Ingredients:
Protein: 150g Chicken breast (seasoned with salt, pepper, and paprika).
Greens: 2 cups Mixed lettuce or baby spinach.
Veg: 1/2 Cucumber (sliced), 1/4 Red onion (thinly sliced), 5 Cherry tomatoes.
Fats: 1 tbsp Feta cheese, 1 tbsp Olive oil, and 1 tsp Balsamic vinegar.
Instructions:
Grill: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until fully cooked.
Rest: Remove chicken from heat and let it rest for 5 minutes before slicing into strips (this keeps it juicy).
Assemble: In a large bowl, toss the mixed greens, cucumber, onion, and tomatoes.
Finish: Top with the sliced chicken and crumbled feta. Drizzle with olive oil and balsamic vinegar.
