Grilled Lemon Herb Chicken Salad

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Marinate the chicken breast with half the olive oil, lemon juice, garlic, oregano, salt, and pepper for 15 minutes.
2. 2
   Heat a grill pan over medium-high heat and grill the chicken for 5-6 minutes per side, or until cooked through.
3. 3
   Let the chicken rest for 5 minutes, then slice thinly.
4. 4
   In a large bowl, toss the salad greens, cherry tomatoes, cucumber, and red bell pepper.
5. 5
   Whisk together remaining olive oil, lemon juice, mustard, a pinch of salt, and pepper to make the dressing.
6. 6
   Top the salad with sliced chicken. Drizzle with dressing just before serving.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 68mg (75% DV)
• Vitamin A: 1200 IU (25% DV)
• Iron: 2mg (11% DV)
• Calcium: 70mg (7% DV)
• Potassium: 760mg (16% DV)

💡 Cooking Tips

• For even juicier chicken, let it rest after grilling before slicing.
• If you prefer, swap out chicken breast for turkey breast for a similar lean option.
• Prepare your veggies ahead to save time and keep them crisp.
• Always check that poultry is cooked safely (internal temperature at least 74°C/165°F).