Name: Grilled Chicken Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Cooked Chicken Breast, sliced; 2 cups Mixed Baby Greens; 1/2 cup Sliced Cucumber; 1/4 cup Chopped Red Bell Pepper; 2 Medium Radishes, thinly sliced; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Raw Honey; 1/2 tsp Dijon Mustard

Nutrition

Per serving

250 calories

Protein: 15g; 24% of calories
Carbs: 13g; 21% of calories
Fat: 16g; 56% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and pepper.
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.
In a small glass jar or bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until the vinaigrette is emulsified.
In a large salad bowl, combine the mixed greens, cucumber slices, chopped bell peppers, and radishes.
Add the sliced grilled chicken on top of the vegetable mixture.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure every leaf is lightly coated before serving.

Nutrition

Ingredients

Instructions

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