Grilled Chicken Vegetable Salad
Description:
Grilled Chicken Vegetable Salad is a light yet satisfying dish perfect for lunch or dinner. Juicy, marinated grilled chicken is paired with a vibrant mix of fresh vegetables like bell peppers, cucumbers, cherry tomatoes, and mixed greens. Finished with a tangy homemade vinaigrette, it delivers a refreshing balance of flavor, protein, fiber, and color—all in one bowl.
⏲️ Time Required:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 large or 4 small
Ingredients:
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried oregano
Salt and pepper to taste
For the Salad:
4 cups mixed greens (spinach, arugula, romaine, etc.)
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/2 red bell pepper, sliced
1/4 red onion, thinly sliced
1/4 cup shredded carrots
Optional: 1/4 avocado, sliced; olives; crumbled feta
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
1 tsp Dijon mustard
1/2 tsp honey or maple syrup
Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper. Coat chicken breasts with the marinade. Let rest for at least 15 minutes (or refrigerate up to 2 hours).
2. Grill the Chicken:
Heat a grill or grill pan over medium heat. Cook the chicken for 5–7 minutes per side until fully cooked (internal temp: 165°F or 75°C). Let rest 5 minutes, then slice.
3. Prepare the Dressing:
Whisk all dressing ingredients in a bowl or shake in a jar until emulsified.
4. Assemble the Salad:
In a large bowl, combine greens, tomatoes, cucumber, bell pepper, red onion, and carrots. Add sliced grilled chicken on top. Drizzle with dressing before serving.
Nutritional Information (Per Serving, Based on 2 Servings):
Nutrient Amount
Calories ~420 kcal
Protein 38 g
Carbohydrates 12 g
Fat 25 g
Saturated Fat 3.5 g
Fiber 4 g
Sugar 5 g
Sodium ~500 mg
Note: Values may vary slightly based on ingredients used (like dressing oils or added toppings).
❓ Frequently Asked Questions (Q&A):
Q1: Can I use pre-cooked chicken?
A: Yes, leftover grilled or rotisserie chicken works well—just slice and add to the salad.
Q2: What vegetables can I substitute?
A: You can swap in zucchini, radish, corn, snap peas, or roasted veggies like sweet potatoes or beets.
Q3: Can I meal prep this?
A: Yes. Store ingredients separately (especially the dressing) and combine just before eating to keep everything fresh.
Q4: What dressing alternatives can I use?
A: Try Greek yogurt dressing, tahini dressing, or even just olive oil and lemon juice for a lighter version.
Q5: Can I make this dairy-free or gluten-free?
A: Yes, it’s naturally gluten-free and dairy-free unless you add cheese. Skip feta or choose a plant-based version if needed.