Grilled Chicken Salad
A classic, high-protein salad featuring tender grilled chicken breast, fresh crisp romaine lettuce, sweet cherry tomatoes, and cucumbers tossed in a zesty lemon-herb vinaigrette.
Ingredients
2 servings- 12 ozBoneless skinless chicken breast
- 1 large headRomaine lettuce, chopped
- 1 cupCherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 cupRed onion, thinly sliced
- 2 tbspExtra virgin olive oil
- 1.5 tbspFresh lemon juice
- 1 tspDried oregano
- 1/2 tspGarlic powder
- to tasteSalt and black pepper
Instructions
Step 1
Season the chicken breasts on both sides with garlic powder, oregano, salt, and black pepper.
Step 2
Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Step 3
Let the chicken rest for 5 minutes, then slice into strips.
Step 4
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Step 5
In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumbers, and red onion.
Step 6
Drizzle the dressing over the salad and toss gently to coat.
Step 7
Divide the salad onto plates, top with the sliced grilled chicken, and serve immediately.
Chef's Tips & Notes
Pro Tips
- •Marinate the chicken in lemon juice and oregano for 30 minutes before cooking for extra juiciness.
- •Store dressing separately if packing this for a future meal prep lunch.
- •Add a tablespoon of crumbled feta cheese for a salty kick (adds ~25 calories).
Storage
Store chicken and salad veggies in separate airtight containers in the refrigerator for up to 3 days.
Freezing
Not recommended for freezing due to fresh salad greens.
Meal Prep
Pre-chop veggies and grill chicken ahead. Assemble and dress right before consuming.
Nutrition Facts
Per serving (2 servings total)
