Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed salad greens (e.g., romaine, spinach, arugula)
• 6 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 small red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 lemon (zested and juiced)
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or outdoor grill over medium-high heat.
2. 2
   Pound the chicken breast to an even thickness and season both sides with half of the lemon zest, oregano, salt, and pepper.
3. 3
   Brush the chicken with half of the olive oil.
4. 4
   Grill the chicken for 4-5 minutes per side, until golden and the juices run clear. Set aside to rest for 5 minutes, then slice thinly.
5. 5
   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
6. 6
   In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, Dijon mustard, and a pinch of salt and pepper to make the dressing.
7. 7
   Toss the salad with the dressing, then top with the sliced grilled chicken.
8. 8
   Serve immediately and enjoy your nutritious, feel-good lunch!

📊 Nutritional Information

• Vitamin A: 74% DV
• Vitamin C: 43% DV
• Calcium: 6% DV
• Iron: 13% DV
• Dietary fiber: 5g
• Potassium: 650 mg

💡 Cooking Tips

• Let the chicken rest after grilling to lock in juiciness.
• Prepare all vegetables while the chicken cooks to save time.
• You can batch-cook chicken ahead of time for easy lunches throughout the week.
• To avoid excess calories, measure olive oil carefully instead of pouring directly.