Grilled Lemon Herb Chicken Salad

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 6 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 avocado, sliced

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or nonstick skillet over medium-high heat.
2. 2
   Season the chicken breast with salt, pepper, and oregano.
3. 3
   Grill the chicken for about 5-7 minutes on each side or until fully cooked. Let it rest for a few minutes, then slice.
4. 4
   While the chicken is cooking, assemble the salad greens, cherry tomatoes, cucumber, red onion, and avocado in a large bowl.
5. 5
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to make the dressing.
6. 6
   Place the sliced chicken on top of the salad. Drizzle with the lemon-herb dressing.
7. 7
   Toss gently to combine and enjoy immediately.

📊 Nutritional Information

• Vitamin A: Excellent source (from dark leafy greens)
• Vitamin C: Rich (from lemon, tomatoes, greens)
• Iron: Good source (from spinach, chicken)
• Potassium: Moderate (from avocado, greens, tomato)
• Fiber: 6g per serving

💡 Cooking Tips

• Marinate the chicken in lemon juice and oregano for 15 minutes for extra flavor.
• For a more filling salad, add a sprinkle of sunflower seeds or unsalted nuts (adjust macros accordingly).
• Use a digital thermometer to ensure chicken reaches an internal temperature of 75°C (165°F).