Grilled Chicken Garden Salad
Ingredients:
1 boneless, skinless chicken breast (about 6 oz)
4 cups mixed greens (romaine, spinach, arugula, etc.)
½ cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
½ bell pepper, chopped
¼ cup shredded carrots
Optional: avocado slices, croutons, or shredded cheese
For the dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar (or lemon juice)
1 tsp Dijon mustard
Salt & pepper to taste
Instructions:
Grill the chicken:
Season the chicken breast with salt, pepper, and a little olive oil.
Grill over medium heat for about 6–7 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
Let it rest for a few minutes, then slice.
Assemble the salad:
In a large bowl, add your mixed greens, tomatoes, cucumber, onion, bell pepper, and carrots.
Top with the sliced grilled chicken.
Make the dressing:
Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Drizzle over the salad and toss lightly.
Optional add-ons:
Crumbled feta or goat cheese
Toasted nuts or seeds (almonds, sunflower seeds)
Fresh herbs (basil, parsley, cilantro)