Grilled Lemon Herb Chicken Salad

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed leafy greens (spinach, romaine, arugula)
• 5 cherry tomatoes, halved
• 50g cucumber, sliced
• 1/4 medium red bell pepper, sliced
• 1/8 small red onion, thinly sliced
• 1 tbsp extra virgin olive oil
• Juice of 1/2 lemon
• 1 tsp dried oregano
• 1 tsp dijon mustard
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together lemon juice, olive oil, dried oregano, dijon mustard, salt, and pepper to create the dressing.
2. 2
   Season chicken breast with a pinch of salt, pepper, and half of the dressing. Allow to marinate for at least 10 minutes.
3. 3
   Heat a grill pan or skillet over medium heat. Grill chicken breast for 5-7 minutes per side, or until cooked through. Remove from heat and let rest for 2 minutes, then slice thinly.
4. 4
   Combine the leafy greens, cherry tomatoes, cucumber, red bell pepper, and red onion in a mixing bowl.
5. 5
   Top the salad with sliced grilled chicken. Drizzle remaining dressing over the salad before serving.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 63% DV
• Vitamin C: 60% DV
• Iron: 15% DV
• Calcium: 8% DV
• Potassium: 720mg

💡 Cooking Tips

• For juicier chicken, avoid overcooking; use a meat thermometer to ensure an internal temperature of 75°C (165°F).
• Let the chicken rest after grilling to keep it moist.
• Use freshly squeezed lemon juice for a brighter, fresher flavor.
• If prepping ahead, keep dressing separate until ready to serve to prevent soggy greens.