Description
A healthy and flavorful grilled chicken salad featuring crisp vegetables, tender chicken, and a zesty vinaigrette. Perfect for a quick lunch or dinner that feels satisfying without compromising nutrition.
Ingredients
2 skinless, boneless chicken breasts (6 oz each)
4 cups chopped romaine lettuce
2 medium cucumbers, sliced
1 red bell pepper, julienned
2 avocados, diced
1/3 cup simple vinaigrette
4 slices whole grain bread
Salt
Black pepper
Garlic powder
Olive oil (for brushing chicken)
Red wine vinegar (for vinaigrette)
Instructions
Pat chicken dry with paper towels
Season with salt, pepper, and garlic powder
Brush both sides of chicken with olive oil and let rest for 10 minutes at room temperature
Preheat grill to 400°F
Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F
Place vegetables in a grill basket and grill for 4 minutes
Grill bread slices until golden brown
In a large bowl, toss romaine lettuce with 1/4 cup vinaigrette
Top with cooked chicken, grilled vegetables, and avocado
Portion into bowls and add grilled bread slices
Notes
Wrap cooked chicken in foil to allow carry-over cooking
Optional: Blanch cucumber in hot water for 30 seconds to reduce moisture
Use spinach instead of romaine for a heartier texture
Make vinaigrette by mixing 3 tbsp olive oil and 2 tbsp red wine vinegar
Add dried herbs like thyme for extra smokiness
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg