Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together olive oil, lemon juice, dijon mustard, minced garlic, dried oregano, salt, and pepper to make the dressing.
2. 2
   Pound the chicken breast to even thickness and season with salt, pepper, and a sprinkle of dried oregano.
3. 3
   Grill the chicken breast on a preheated grill or grill pan over medium heat for 5-6 minutes per side or until fully cooked and juices run clear.
4. 4
   Let the chicken rest for 2-3 minutes, then slice thinly.
5. 5
   In a large bowl, toss mixed greens, cherry tomatoes, cucumber, and red onion with half the dressing.
6. 6
   Arrange the salad on a plate, top with grilled chicken slices, and drizzle with the remaining dressing.

📊 Nutritional Information

• 5g dietary fiber
• Vitamin C: 55% DV
• Vitamin A: 35% DV
• Iron: 12% DV
• Calcium: 6% DV
• Potassium: 700mg

💡 Cooking Tips

• Pound the chicken so it cooks evenly and stays juicy.
• Marinate the chicken for 15-30 minutes in the dressing to boost flavor if you have time.
• You can prep the veggies ahead for a quick assembly at lunchtime.
• If using a grill pan, lightly oil it to prevent sticking.