There are various reasons why a Grilled Chicken Salad is a nutritious lunch option. For starters, the grilled chicken is strong in protein, which helps you feel full and content throughout the day. Protein is also required for the maintenance and repair of muscle tissue.
In addition, the salad includes a variety of vegetables, such as mixed greens, cherry tomatoes, and red onions, all of providing vitamins, minerals, and fiber. Fiber aids digestion, while vitamins and minerals promote a strong immune system and overall health.
Lastly, a simple vinaigrette of olive oil, balsamic vinegar, Dijon mustard, and honey is drizzled over the salad. This sauce is a better option than creamy dressings, which are generally high in calories and bad fats. The dressing has heart-healthy monounsaturated fats from the olive oil, while the honey gives a touch of sweetness without adding refined sugars.
Overall, a Grilled Chicken Salad is a filling and nutritious lunch option with a decent combination of protein, fiber, and healthy fats from vegetables and a simple vinaigrette dressing.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 6 cups mixed greens
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced almonds
- 1/4 cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper.
- Grill the chicken for about 5-6 minutes per side, until cooked through.
- While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed greens, diced avocado, sliced red onion, cherry tomatoes, sliced almonds, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey.
- Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
- Add the sliced chicken to the salad and drizzle the dressing over the top.
- Toss the salad to coat everything with the dressing, and serve immediately.