Light Grilled Chicken Salad with Citrus Vinaigrette

🥘 Ingredients

• 100g boneless, skinless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 5 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red bell pepper, sliced
• 1 small carrot, shredded
• 1 tablespoon crumbled feta cheese
• 1 teaspoon olive oil
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

👨‍🍳 Instructions

1. 1
   Season the chicken breast on both sides with salt and pepper.
2. 2
   Heat a grill pan or non-stick skillet over medium heat and brush lightly with half the olive oil.
3. 3
   Grill the chicken breast for 5-6 minutes on each side, or until fully cooked. Remove from heat and let it rest for 2 minutes.
4. 4
   In a small bowl, whisk together the lemon juice, honey, Dijon mustard, and the remaining olive oil for your vinaigrette.
5. 5
   Slice the grilled chicken thinly.
6. 6
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, bell pepper, and shredded carrot.
7. 7
   Top the salad with the sliced chicken and sprinkle with feta cheese.
8. 8
   Drizzle the citrus vinaigrette over the salad just before serving.

📊 Nutritional Information

• Vitamin A: 98% of daily value
• Vitamin C: 61% of daily value
• Calcium: 12% of daily value
• Iron: 13% of daily value
• Dietary fiber: 5g per serving
• Potassium: 820mg per serving

💡 Cooking Tips

• Let the chicken rest before slicing to retain its juiciness.
• Use fresh lemon juice for a zesty vinaigrette and vibrant flavor.
• Swap feta for reduced-fat cheese or skip it for less calories.
• For added crunch, toss in a few pumpkin seeds (optional).