Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Pound the chicken breast to even thickness and season both sides with half the oregano, salt, and pepper.
2. 2
   Heat a grill pan over medium-high heat. Grill chicken for 5-6 minutes per side or until fully cooked and juices run clear. Let rest for a few minutes, then slice thinly.
3. 3
   In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, remaining oregano, salt, and pepper to make the dressing.
4. 4
   In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and grated carrot.
5. 5
   Top the salad with sliced grilled chicken.
6. 6
   Drizzle dressing over the salad and lightly toss to combine.
7. 7
   Garnish with chopped fresh parsley if desired. Serve immediately.

📊 Nutritional Information

• Vitamin A: 1100 IU
• Vitamin C: 18 mg
• Calcium: 78 mg
• Iron: 2 mg
• Dietary Fiber: 4 g
• Potassium: 655 mg
• Sodium: 243 mg

💡 Cooking Tips

• Let the grilled chicken rest before slicing to keep it juicy.
• You can prep veggies and dressing in advance for a quick assembly at lunchtime.
• If using an outdoor grill, brush grates with a little oil to prevent sticking.
• Feel free to swap greens for your favorites – just keep them fresh and crunchy!
• Taste the dressing before tossing for salt and acid balance.