Grilled Lemon Herb Chicken Salad

🥘 Ingredients

• 120g boneless skinless chicken breast
• 2 cups mixed salad greens (romaine, spinach, arugula)
• 6 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon olive oil
• 1/2 lemon, juiced
• 1/2 tablespoon balsamic vinegar
• Salt and freshly ground black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat a grill pan over medium-high heat.
2. 2
   Rub the chicken breast with half the olive oil, a pinch of salt, pepper, and half the lemon juice.
3. 3
   Grill the chicken for 5-6 minutes per side, or until fully cooked and juices run clear.
4. 4
   Let the chicken rest for 2-3 minutes, then slice thinly.
5. 5
   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
6. 6
   Whisk together the remaining olive oil, lemon juice, balsamic vinegar, parsley, and dill as the dressing.
7. 7
   Toss the salad with the dressing.
8. 8
   Top the salad with sliced grilled chicken.
9. 9
   Serve immediately and enjoy fresh.

📊 Nutritional Information

• Dietary Fiber: 4g
• Vitamin C: 36mg (60% DV)
• Calcium: 60mg (5% DV)
• Iron: 2mg (12% DV)
• Potassium: 650mg (19% DV)
• Vitamin A: 1560 IU (30% DV)

💡 Cooking Tips

• For juicier chicken, allow it to rest after grilling before slicing.
• You can prep all veggies ahead of time for a quick assembly.
• Grill extra chicken to use for lunch tomorrow!
• If grilling indoors, use a nonstick grill pan for fewer calories.
• Taste the dressing before tossing and adjust salt or acidity as needed.