Grilled Chicken Salad
380kcal
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tsp honey
- 1 small clove garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Salad
- 1 pound boneless, skinless chicken breasts
- 1 head romaine lettuce chopped
- 1 pint cherry tomatoes halved
- 1 medium English cucumber chopped
- 1/4 small red onion thinly sliced
- 2 ounces feta cheese crumbled
Equipment
- grill
- instant-read thermometer
- large bowl
Method
- In a small bowl or a jar with a lid, whisk or shake together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until the dressing is well combined and slightly thickened. Set the dressing aside.
- Preheat your grill or a grill pan over medium-high heat. Lightly oil the grill grates with a paper towel dipped in vegetable oil to prevent sticking. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.
- Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer and the juices run clear. Transfer the chicken to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute.
- While the chicken rests, assemble the salad. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, chopped cucumber, and thinly sliced red onion.
- Slice the rested chicken against the grain into 1/2-inch thick strips. Arrange the sliced chicken over the salad in the large bowl and sprinkle the crumbled feta cheese on top.
- Just before serving, drizzle the desired amount of the prepared dressing over the salad and toss gently to combine everything evenly.
Nutrition
Calories380kcalCarbohydrates12gProtein30gFat24gSaturated Fat6gPolyunsaturated Fat3gMonounsaturated Fat14gCholesterol85mgSodium650mgPotassium780mgFiber4gSugar7gVitamin A180IUVitamin C45mgCalcium150mgIron2.5mg