Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

• 100g skinless, boneless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 5 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red bell pepper, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Cooking spray

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or non-stick skillet over medium heat and lightly coat with cooking spray.
2. 2
   Season chicken breast with salt, pepper, and half the dried oregano.
3. 3
   Grill chicken for 4-5 minutes on each side, or until cooked through. Let rest for 2 minutes, then slice thinly.
4. 4
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, remaining oregano, and a pinch of salt and pepper to create the vinaigrette.
5. 5
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, and bell pepper.
6. 6
   Top salad with sliced grilled chicken.
7. 7
   Drizzle lemon-herb vinaigrette over the salad just before serving and toss gently.

📊 Nutritional Information

• Vitamin A: 48% DV
• Vitamin C: 62% DV
• Calcium: 9% DV
• Iron: 14% DV
• Dietary Fiber: 5g
• Potassium: 620mg

💡 Cooking Tips

• Pound the chicken breast slightly for even cooking and juiciness.
• Let the chicken rest before slicing to keep it moist.
• Prepare the vinaigrette ahead for quicker assembly.
• Feel free to swap in any of your favorite leafy greens.
• Be careful not to overcook the chicken to prevent dryness.