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Tangy Grilled Chicken Salad

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Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 8 cups mixed salad greens spinach, arugula, lettuce
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

  1. In a small bowl, combine olive oil, garlic powder, paprika, salt, and pepper.
  2. Rub the marinade all over the chicken breasts, making sure they are well coated.
  3. Preheat your grill or grill pan to medium-high heat.
  4. Grill the chicken slices for about 6-7 minutes on each side, or until cooked through and nicely charred. Remove from the grill and let rest for a few minutes, then slice into strips.
  5. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, red onion, kalamata olives, and feta cheese.
  6. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper to make the tangy vinaigrette.
  7. Drizzle the vinaigrette over the salad and toss to combine.
  8. Top the salad with the sliced grilled chicken.
  9. Serve immediately and enjoy your fresh and tangy Grilled Chicken Salad!

Notes

Feel free to add any of your favorite salad toppings like bell peppers or avocados. You can make the vinaigrette ahead of time and store it in the refrigerator for up to a week. This salad is perfect for meal prep—just keep the dressing and chicken separate until you're ready to eat.