American · Lunch · Dinner
Grilled Chicken Salad
Juicy lemon-and-herb grilled chicken breast sliced over crisp mixed greens, sweet cherry tomatoes, cucumber and red pepper, finished with a bright garlic-lemon vinaigrette.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 2
Calories come from: Carbs 15% · Fat 43% · Protein 42%
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Ingredients
For 2 servings- 2 small breasts400 gChicken breast, boneless and skinless
- 1 tsp5 gOlive oil (for the chicken)
- 2 tbsp27 gExtra virgin olive oil (for the dressing)
- 3 tbsp (about 1 1/2 lemons)45 gLemon juice, fresh
- 2 cloves6 gGarlic
- 1 tspDried oregano
- 1 tspSmoked paprika
- 1/2 tspSalt
- 1/4 tspBlack pepper, ground
- 4 cups120 gMixed salad greens
- 1 cup150 gCherry tomatoes
- 1/2 medium150 gCucumber
- 1 medium120 gRed bell pepper
- 1/4 small30 gRed onion
- 1/2 medium70 gAvocado (optional)
Steps
- 1
Mince both garlic cloves and keep them in two equal piles.
- 2
Pat the chicken dry and, if thick, pound to an even 2 cm thickness.
- 3
In a bowl, mix 1 tbsp of the lemon juice, the 1 tsp olive oil, half the garlic, the oregano, paprika, half the salt and half the pepper.
- 4
Coat the chicken in the mixture and leave to marinate for 10 minutes.
- 5
Meanwhile, halve the tomatoes, slice the cucumber, cut the pepper into strips and thinly slice the red onion.
- 6
Whisk the 2 tbsp extra virgin olive oil with the remaining lemon juice, garlic, salt and pepper to make the dressing.
- 7
Preheat a grill pan or outdoor grill over medium-high heat.
- 8
Grill the chicken for 6–7 minutes per side until the centre reaches 74 °C / 165 °F and the juices run clear.
- 9
Rest the chicken on a board for 5 minutes, then slice it.
- 10
Toss the greens, tomatoes, cucumber, pepper and onion with most of the dressing.
- 11
Divide the salad between two plates, top with the sliced chicken and avocado if using, and drizzle over the remaining dressing.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the chicken with a can of drained chickpeas or grilled firm tofu tossed in the same marinade.
- Use boneless skinless chicken thighs instead of breasts for juicier meat that is harder to overcook; grill until they reach 74 °C / 165 °F.
- Swap the mixed greens for chopped romaine if you want a crunchier salad that holds up better to the dressing.
- Leave out the avocado or use a smaller portion for a lighter salad, or add a few olives for a similar rich, savoury note.
Storage
Once dressed, the salad is best eaten fresh. Refrigerate leftover chicken, undressed vegetables and dressing in separate airtight containers within 2 hours and use within 3 to 4 days, eating the chicken cold or reheating it until steaming hot; do not freeze the salad, and slice avocado only just before serving.
Make ahead
Whisk the dressing and chop the cucumber, pepper and onion up to a day ahead, keeping them covered in the fridge. You can also grill the chicken a day in advance, chill it within 2 hours and slice it just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (530 g) | Per 100 g | |
|---|---|---|
| Calories | 454 kcal | 86 kcal |
| Protein | 48.2 g | 9.1 g |
| Carbohydrates | 16.5 g | 3.1 g |
| of which sugars | 7.9 g | 1.5 g |
| Fiber | 4.5 g | 0.8 g |
| Fat | 21.8 g | 4.1 g |
| of which saturated | 3.5 g | 0.7 g |
| Sodium | 706 mg | 133 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
