Herby Grilled Chicken Salad with Citrus Vinaigrette

🥘 Ingredients

• 100g skinless chicken breast
• 1 cup mixed salad greens (lettuce, spinach, arugula)
• 5 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red bell pepper, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 teaspoon sunflower seeds

👨‍🍳 Instructions

1. 1
   Preheat a grill pan over medium heat.
2. 2
   Rub the chicken breast with half of the olive oil, parsley, basil, a pinch of salt, and pepper.
3. 3
   Grill the chicken breast for 5-6 minutes on each side until fully cooked and lightly charred.
4. 4
   Let the chicken rest for 2 minutes, then slice thinly against the grain.
5. 5
   In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, a pinch of salt, and pepper to create the vinaigrette.
6. 6
   In a serving bowl, toss the salad greens, cherry tomatoes, cucumber, and bell pepper.
7. 7
   Top the salad with the grilled chicken slices and sprinkle with sunflower seeds.
8. 8
   Drizzle the citrus vinaigrette over the salad just before serving.

📊 Nutritional Information

• Vitamin C: 54mg (60% DV)
• Fiber: 4g (16% DV)
• Iron: 2mg (11% DV)
• Calcium: 68mg (7% DV)
• Potassium: 540mg (15% DV)

💡 Cooking Tips

• Use a meat thermometer to ensure the chicken is cooked to 75°C (165°F) for safety.
• Slice the chicken against the grain to keep it tender.
• To save time, prepare the vinaigrette and chop vegetables while the chicken is grilling.