Description
A vibrant and low-calorie salad featuring tender grilled chicken breast, crisp vegetables, and a zesty balsamic vinaigrette. Ready in 40 minutes, this dish is ideal for meal prep or a fresh lunch with customizable add-ins.
Ingredients
4 boneless, skinless chicken breasts
4 cups torn romaine lettuce
1 cup halved cherry tomatoes
1 sliced red cucumber
1 diced avocado
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp chopped fresh basil
Instructions
Pat chicken breasts dry with paper towels
Combine olive oil, lemon juice, garlic, and herbs in a bowl
Marinate chicken for 30 minutes to 4 hours
Wash and dry romaine lettuce thoroughly in a salad spinner
Preheat grill to 375°F (gas) or 400°F (charcoal)
Oil grill grates with a paper towel dipped in cooking spray
Grill chicken 5 minutes per side until 165°F internal temperature
Reserve pan juices for dressing
Assemble salad with lettuce, tomatoes, cucumber, avocado, and grilled chicken
Mix balsamic vinegar, reserved chicken juice, and olive oil for dressing
Toss the dressing with romaine then top with chicken and herbs
Notes
Marinate chicken up to 4 hours for best flavor
Use butter lettuce for a softer texture
Substitute diced plum tomatoes for cherry tomatoes
Omit avocado for low-fat option or use plain Greek yogurt
Choose halal-certified chicken if required
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg