Name: Herb-Grilled Chicken Garden Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 2 cup mixed baby greens; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 0.25 whole avocado; 0.5 oz feta cheese; 1 tbsp lemon juice; 1 tsp dijon mustard

Nutrition

Per serving

433 calories

Protein: 40g; 35% of calories
Carbs: 13g; 11% of calories
Fat: 27g; 53% of calories

Instructions

Prep 10 min · Cook 15 min

Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.
Preheat a grill pan or outdoor grill to medium-high heat and lightly brush the surface with a small amount of olive oil to prevent sticking.
Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the meat is opaque throughout.
While the chicken is grilling, halve the cherry tomatoes, slice the cucumber into rounds, and slice the avocado.
In a small mixing bowl, whisk together the lemon juice, remaining olive oil, and Dijon mustard until the dressing is well combined and emulsified.
Remove the chicken from the grill and let it rest for 3 minutes before slicing it into thin strips.
In a large serving bowl, toss the mixed baby greens with the prepared dressing, then top with the tomatoes, cucumber, avocado, crumbled feta, and the sliced grilled chicken.

Nutrition

Ingredients

Instructions

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