This vibrant salad combines crisp, fresh vegetables with tender, grilled chicken for a satisfying and nutritious meal. Packed with flavors and textures, it’s a delightful choice for a light lunch or dinner. The succulent grilled chicken adds a savory touch to the crunchy assortment of veggies, making it a favorite among health-conscious foodies. Quick to prepare and bursting with colors, this salad is sure to please both your palate and your eyes.
Grilled Chicken Salad with Fresh Vegetable Mix
This vibrant salad combines crisp, fresh vegetables with tender, grilled chicken for a satisfying and nutritious meal. Packed with flavors and textures, it's a delightful choice for a light lunch or dinner. The succulent grilled chicken adds a savory touch to the crunchy assortment of veggies, making it a favorite among health-conscious foodies. Quick to prepare and bursting with colors, this salad is sure to please both your palate and your eyes.
Ingredients
- 2 boneless skinless chicken breasts
- 4 cups mixed salad greens such as lettuce, spinach, and arugula
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper sliced
- 1/2 red onion thinly sliced
- 1/4 cup sliced black olives
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Grill the chicken for 6-8 minutes per side, or until cooked through and nicely charred. Remove from the grill and let it rest for a few minutes before slicing it into strips.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
- Drizzle the olive oil and balsamic vinegar over the salad, and toss gently to coat the ingredients evenly.
- Arrange the sliced grilled chicken on top of the salad.
- Sprinkle the crumbled feta cheese over the salad.
- Serve immediately and enjoy!