Description
A fresh and flavorful grilled chicken salad featuring mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, and an optional sprinkle of cheese and nuts. Topped with juicy grilled chicken breasts and drizzled with a tangy, sweet honey mustard dressing, this salad offers a healthy and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
For the Salad
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup crumbled feta or shredded cheddar cheese (optional)
- 1/4 cup roasted sunflower seeds or chopped nuts (optional)
For the Honey Mustard Dressing
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Grill: Preheat a grill or grill pan over medium-high heat to ensure it is hot enough to cook the chicken evenly and develop nice grill marks.
- Season the Chicken: Rub the chicken breasts all over with olive oil, then sprinkle garlic powder, paprika, salt, and black pepper evenly to coat the chicken and infuse it with flavor.
- Grill the Chicken: Place the chicken breasts on the hot grill and cook for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) indicating they are fully cooked. Use a meat thermometer for accuracy.
- Rest and Slice: Remove the chicken from the grill and allow it to rest for 5 minutes to retain its juices, then slice it into thin strips or bite-sized pieces.
- Assemble the Salad: In a large bowl or on a serving platter, spread out the mixed greens. Top with halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, cheese if using, and roasted sunflower seeds or nuts for crunch.
- Make the Dressing: In a small bowl or jar, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, and a pinch of salt and pepper until the dressing is smooth and emulsified.
- Serve: Drizzle the honey mustard dressing over the salad just before serving to keep greens crisp. Top with the sliced grilled chicken and enjoy immediately.
Notes
- For a quicker meal, substitute grilled chicken breasts with pre-cooked grilled or rotisserie chicken.
- The honey mustard dressing can be prepared in advance and stored in an airtight container in the refrigerator for up to one week.
- Add your favorite nuts or seeds for extra texture and nutrition, such as toasted almonds or pumpkin seeds.
- Feel free to swap the cheese based on preference or dietary needs; goat cheese or vegan cheese alternatives work well.
