Are you craving a deliciously light yet satisfying meal that will tantalize your taste buds and boost your nutrition? Look no further than this incredible Fresh Veggie Salad with Grilled Chicken! In just 35 minutes, you'll transform simple ingredients into a restaurant-quality dish that's both healthy and incredibly flavorful. Whether you're a busy professional, a fitness enthusiast, or simply someone who loves fresh, vibrant meals, this recipe is about to become your new go-to favorite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the chicken by patting the breasts dry with paper towels and seasoning both sides generously with salt and pepper.
- Preheat a grill or grill pan to medium-high heat (around 375-400°F). Brush the chicken breasts lightly with 2 tablespoons of olive oil to prevent sticking.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure proper doneness.
- Remove chicken from the grill and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- While chicken is resting, prepare the vegetables. Wash and chop cherry tomatoes, cucumber, bell pepper, and red onion as specified in the ingredient list.
- In a large salad bowl, combine mixed salad greens with prepared vegetables.
- Slice the grilled chicken breasts into thin, diagonal strips.
- Prepare the dressing by whisking together remaining olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Arrange sliced chicken on top of the mixed greens and vegetables.
- Drizzle the prepared dressing over the salad just before serving.
- Toss gently to combine and ensure even coating of dressing. Serve immediately and enjoy.
Tips
- Always use a meat thermometer to ensure your chicken is perfectly cooked at 165°F - no guesswork!
- Let the chicken rest after grilling to keep it juicy and tender. This allows the meat's juices to redistribute, preventing dry chicken.
- For extra flavor, consider marinating the chicken for 30 minutes before grilling with herbs like rosemary or thyme.
- Choose mixed greens with variety for better texture and nutrition - think spinach, arugula, and romaine.
- Prep your vegetables ahead of time to make the final assembly quick and easy.
- For a crunch, consider adding toasted nuts or seeds to your salad.
- The dressing can be made in advance and stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: g
Cholesterol: 70mg
