Grilled Chicken Salad
Juicy grilled chicken breast over mixed greens with vegetables and a light vinaigrette, the protein-packed lunch that tastes fresher than takeout.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 6 cups mixed lettuce
- 1 cup cherry tomatoes
- 1 cucumber
- 1 bell pepper
- 1/4 cup olive oil
- 3 tablespoons white vinegar
- 2 cloves garlic
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Pat chicken dry and season both sides generously with salt and pepper.
- 2
Heat grill or grill pan to medium-high heat and cook chicken 6 to 7 minutes per side until internal temperature reaches 165°F.
- 3
Transfer chicken to cutting board and rest for 5 minutes.
- 4
Slice chicken against the grain into strips.
- 5
Chop lettuce, halve tomatoes, chop cucumber and bell pepper.
- 6
Mince garlic and whisk with olive oil and vinegar, season with salt and pepper.
- 7
Toss lettuce and vegetables with dressing, top with sliced chicken, and serve.
