Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, thyme, salt, and pepper to make the vinaigrette.
2. 2
   Pound the chicken breast lightly for even thickness. Season both sides with a pinch of salt and pepper.
3. 3
   Preheat a non-stick grill pan or outdoor grill over medium-high heat. Grill the chicken breast for about 5-6 minutes on each side or until fully cooked.
4. 4
   Let the chicken rest for a few minutes, then slice it thinly.
5. 5
   In a large salad bowl, add mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
6. 6
   Drizzle half of the vinaigrette over the salad and toss to combine.
7. 7
   Top the salad with the grilled chicken slices.
8. 8
   Drizzle with the remaining vinaigrette before serving.

📊 Nutritional Information

• Vitamin A: 38% DV
• Vitamin C: 37% DV
• Vitamin K: 52% DV
• Calcium: 9% DV
• Iron: 16% DV
• Potassium: 640mg
• Magnesium: 13% DV
• Dietary Fiber: 6g

💡 Cooking Tips

• Allow the chicken to rest after grilling to keep it juicy and tender.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).
• Prepare the vinaigrette in advance and store it chilled for even more flavor.
• To save time, use pre-washed salad greens.
• Add more fresh herbs like parsley or basil for an extra pop of flavor and nutrients.