Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

• 120g skinless chicken breast
• 3 cups mixed salad greens (lettuce, spinach, arugula)
• 6 cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon extra-virgin olive oil
• Juice of half a lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 10g feta cheese, crumbled

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
2. 2
   Place chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 10 minutes (or up to 2 hours for deeper flavor).
3. 3
   Preheat a grill pan or skillet over medium-high heat.
4. 4
   Grill chicken breast for 4-5 minutes per side, or until cooked through. Remove and let rest for 2 minutes, then slice.
5. 5
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
6. 6
   Top the salad with sliced grilled chicken and crumbled feta cheese.
7. 7
   Drizzle the remaining marinade as dressing over the salad, toss gently, and serve immediately.

📊 Nutritional Information

• Fiber: 4g
• Vitamin C: 36mg (40% DV)
• Vitamin A: 1250 IU (25% DV)
• Calcium: 110mg (11% DV)
• Iron: 2mg (11% DV)
• Potassium: 580mg (17% DV)

💡 Cooking Tips

• Marinate the chicken longer if you have time for deeper flavor.
• Use a meat thermometer—chicken is done when it reaches 75°C (165°F) in the thickest part.
• Let the chicken rest before slicing to keep it juicy.
• You can prep the veggies in advance to save time.
• For extra crunch, add a few pumpkin seeds (just adjust calories accordingly).