Grilled Lemon Herb Chicken Salad

🥘 Ingredients

• 120g skinless chicken breast
• 4 cups mixed salad greens (lettuce, arugula, spinach)
• 6 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 lemon (zest and juice)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a small bowl, mix olive oil, lemon juice and zest, oregano, garlic powder, salt, and pepper.
2. 2
   Marinate the chicken breast in the mixture for at least 15 minutes.
3. 3
   Preheat a grill pan over medium-high heat.
4. 4
   Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and juices run clear.
5. 5
   Let the chicken rest for 5 minutes, then slice thinly.
6. 6
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
7. 7
   Top the salad with the sliced chicken.
8. 8
   Drizzle any leftover marinade over the salad as a light dressing.
9. 9
   Toss gently and serve immediately.

📊 Nutritional Information

• Vitamin C: 32mg (35% DV)
• Iron: 2mg (11% DV)
• Fiber: 4g (15% DV)
• Calcium: 70mg (5% DV)
• Potassium: 830mg (18% DV)
• Vitamin A: 3450 IU (70% DV)

💡 Cooking Tips

• For juicier chicken, avoid overcooking—use a meat thermometer and remove at 75°C (165°F).
• Resting the chicken before slicing keeps it moist and flavorful.
• Add fresh herbs like parsley or basil for extra freshness.
• If prepping ahead, keep the dressing separate until ready to eat to prevent sogginess.