Print

Fresh Clean Garden Salad with Juicy Grilled Chicken Breast

fresh clean garden salad with juicy grilled chicken breast - featured image
Print Recipe

A quick, healthy, and satisfying garden salad topped with juicy grilled chicken breast, perfect for easy meals any time of year.

Ingredients

Scale
  • 4 cups mixed salad greens (spring mix or baby spinach), washed and dried
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced thin (Persian or English cucumber preferred)
  • ¼ small red onion, thinly sliced (optional)
  • 1 medium carrot, shredded or thinly sliced
  • 3–4 radishes, thinly sliced
  • 2 medium boneless, skinless chicken breasts (about 6–7 oz / 170–200 g each)
  • 2 tablespoons olive oil (for chicken marinade)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon fresh herbs (chopped parsley or basil, optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the chicken marinade by mixing olive oil, garlic powder, smoked paprika, salt, pepper, and lemon juice in a small bowl. Coat the chicken breasts evenly with the marinade and let sit at room temperature for 10-15 minutes.
  2. Preheat your grill or grill pan to medium-high heat (around 375°F / 190°C).
  3. Grill the chicken breasts for about 5-6 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C). Avoid pressing down on the chicken to keep it juicy.
  4. Transfer the grilled chicken to a plate, cover loosely with foil, and let rest for 5 minutes.
  5. While the chicken rests, rinse and dry the salad greens thoroughly. Slice cucumbers, halve cherry tomatoes, shred carrots, and thinly slice radishes and red onions. Toss all veggies gently in a large bowl.
  6. Make the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, fresh herbs, salt, and pepper until emulsified. Adjust seasoning to taste.
  7. Drizzle the dressing over the salad veggies and toss gently to coat evenly without overdressing.
  8. Slice the rested grilled chicken breasts thinly against the grain and lay the slices on top of the dressed salad. Garnish with extra herbs or a squeeze of lemon if desired.

Notes

Marinate the chicken before grilling and let it rest after cooking to keep it juicy. Wash and dry greens thoroughly to avoid soggy salad. Dress salad just before serving to maintain crispness. Use a meat thermometer to ensure perfect doneness.

Nutrition

Keywords: garden salad, grilled chicken breast, healthy salad, easy meals, summer salad, clean eating, quick recipe

Find it online: https://perkypan.com/fresh-clean-garden-salad-with-juicy-grilled-chicken-breast-recipe-for-easy-healthy-meals/