Light & Zesty Grilled Chicken Salad Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed lettuce leaves (romaine, arugula, spinach)
• 6 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 avocado, sliced
• 1 tablespoon extra-virgin olive oil
• Juice of 1/2 lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or outdoor grill over medium-high heat.
2. 2
   Season the chicken breast with salt, pepper, oregano, and a squeeze of lemon juice.
3. 3
   Grill chicken for 5-7 minutes per side until fully cooked and juices run clear. Let rest for 2 minutes, then slice thickly.
4. 4
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
5. 5
   Arrange the mixed greens in a serving bowl. Top with cherry tomatoes, cucumber, red onion, and avocado.
6. 6
   Add the sliced grilled chicken to the bowl.
7. 7
   Drizzle the vinaigrette evenly over the salad and sprinkle with fresh parsley.
8. 8
   Toss gently and enjoy immediately.

📊 Nutritional Information

• Vitamin A: 72% DV
• Vitamin C: 44% DV
• Iron: 19% DV
• Calcium: 7% DV
• Dietary Fiber: 6g
• Potassium: 678mg

💡 Cooking Tips

• Let the grilled chicken rest before slicing to keep it juicy and tender.
• For extra crunch, add a sprinkle of roasted seeds if you want texture (optional, not calculated in macros).
• Adjust the lemon juice in the dressing according to your taste—more for zest, less for mellow flavor.
• Use pre-washed salad greens for quicker prep if short on time.
• Always ensure chicken is cooked through to an internal temperature of 75°C (165°F) for food safety.