Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed salad greens (romaine, spinach, arugula)
• 5 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red bell pepper, sliced
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon grated parmesan cheese (optional)

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or nonstick skillet over medium heat.
2. 2
   Rub chicken breast with half the olive oil, oregano, garlic powder, salt, and pepper.
3. 3
   Grill chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Let rest for 3 minutes, then slice thinly.
4. 4
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red bell pepper.
5. 5
   Mix remaining olive oil, lemon juice, Dijon mustard, and a pinch of salt/pepper for the vinaigrette.
6. 6
   Drizzle vinaigrette over the salad and toss gently.
7. 7
   Top salad with sliced grilled chicken and sprinkle with parmesan cheese if desired.
8. 8
   Serve immediately and enjoy!

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 85% DV
• Vitamin C: 70% DV
• Calcium: 13% DV
• Iron: 19% DV
• Potassium: 820mg

💡 Cooking Tips

• For extra juicy chicken, let it marinate in the seasoning and olive oil for at least 10 minutes before grilling.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 75°C (165°F).
• Add fresh herbs like parsley or basil to boost flavor and antioxidants.
• If short on time, use pre-cooked chicken breast or rotisserie chicken (without skin) for convenience.
• Avoid over-dressing the salad—add vinaigrette gradually and toss, tasting as you go.