Grilled Lemon Herb Chicken Salad

🥘 Ingredients

• 120g boneless, skinless chicken breast
• 2 cups mixed leafy greens (lettuce, baby spinach, arugula)
• 6 cherry tomatoes, halved
• 1/2 medium cucumber, sliced
• 1/4 small red onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• Juice of 1/2 lemon
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Preheat your grill or grill pan to medium-high heat.
2. 2
   In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, Dijon mustard, salt, and pepper.
3. 3
   Coat the chicken breast with half of the dressing. Marinate for 10 minutes if time allows.
4. 4
   Grill chicken for 5-6 minutes on each side until fully cooked and juices run clear. Let it rest for 2 minutes, then slice thinly.
5. 5
   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
6. 6
   Top the salad with sliced grilled chicken and drizzle with the remaining dressing.
7. 7
   Sprinkle chopped fresh parsley over the salad before serving.

📊 Nutritional Information

• Vitamin A: 58% DV
• Vitamin C: 35% DV
• Iron: 15% DV
• Calcium: 9% DV
• Fiber: 4g
• Potassium: 580mg
• Sodium: 370mg

💡 Cooking Tips

• Resting the chicken after grilling keeps it juicy and tender.
• To save time, prep your vegetables while the chicken marinates or grills.
• For extra freshness, use freshly squeezed lemon for the dressing.
• Use a meat thermometer—chicken is ready when it reaches 75°C (165°F).