Light & Satisfying Grilled Chicken Salad

🥘 Ingredients

• 100g boneless skinless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 6 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 small red onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or nonstick skillet over medium-high heat.
2. 2
   Season the chicken breast with a pinch of salt and black pepper.
3. 3
   Grill the chicken for 5-6 minutes on each side, or until cooked through. Allow to rest, then slice into strips.
4. 4
   While the chicken cooks, prepare the salad: In a large bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion.
5. 5
   In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
6. 6
   Drizzle the dressing over the salad ingredients and toss gently.
7. 7
   Top the salad with sliced grilled chicken and sprinkle with fresh parsley before serving.

📊 Nutritional Information

• Vitamin C: 32 mg
• Iron: 2 mg
• Calcium: 41 mg
• Potassium: 610 mg
• Vitamin A: 980 IU
• Fiber: 4 g

💡 Cooking Tips

• Pound the chicken breast to an even thickness for quicker, more even cooking.
• Let the grilled chicken rest before slicing to keep it juicy.
• Feel free to prepare the salad veggies in advance to save time during lunch.
• For extra flavor, add a sprinkle of smoked paprika or garlic powder to the chicken before grilling.