This Chicken Vegetable Salad is a delightful mix of tender grilled chicken, fresh vegetables, and a zesty dressing. Perfect for lunch or dinner, this salad is not only colorful and nutritious but also quick to prepare. It’s an ideal meal for those warm days when you crave something light yet satisfying. With protein from the chicken and a variety of vitamins from the vegetables, this salad is a healthy choice that doesn’t compromise on flavor.
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup sliced olives (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Method
- Prepare the Chicken:
- Preheat a grill or grill pan over medium-high heat.
- Season the chicken breasts with salt and pepper. You can also add garlic powder or Italian herbs for extra flavor.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F / 75°C). Remove from the grill and let it rest for a few minutes before slicing.
- Prepare the Vegetables:
- While the chicken is resting, wash and chop the mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and carrots.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad:
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and carrots.
- Slice the grilled chicken and add it to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with feta cheese and olives, if using.
- Serve:
- Enjoy the salad immediately, or refrigerate for up to an hour to allow the flavors to meld.
Variations & Tips
- Protein Alternatives: Swap chicken for grilled shrimp, turkey, or chickpeas for a vegetarian option.
- Add Grains: Incorporate quinoa, brown rice, or farro for added texture and nutrition.
- Seasonal Vegetables: Feel free to use seasonal vegetables like corn, zucchini, or asparagus to keep the salad fresh and exciting.
- Herbs: Add fresh herbs like parsley, basil, or cilantro for an extra burst of flavor.
- Meal Prep: This salad is great for meal prep! Keep the dressing separate until you’re ready to eat to prevent the greens from wilting.
Conclusion
This Chicken Vegetable Salad is a versatile dish that can easily be tailored to your preferences. Whether you’re looking for a quick lunch or a light dinner, this salad is packed with flavor and nutrition. Enjoy it fresh, experiment with different ingredients, and make it your own. With its vibrant colors and delicious taste, this salad is sure to become a favorite in your recipe collection!