Name: Grilled chicken salad with lemon vinaigrette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1 tbsp extra virgin olive oil; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 2 oz mixed greens; 2 oz cucumber, sliced; 1/3 cup cherry tomatoes, halved; 1 tbsp lemon juice

Nutrition

Per serving

304 calories

Protein: 31g; 40% of calories
Carbs: 9g; 11% of calories
Fat: 17g; 49% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 5 min

Rub the chicken breast with a small drizzle of the olive oil, the dried basil, and half the salt and pepper.
Heat a skillet over medium heat. Add the chicken and cook for 6 to 8 minutes, flip, and cook for 6 to 8 minutes more until the center is opaque. Transfer to a board to rest for 5 minutes. Done when opaque in the center, 165°F.
In a small jar, combine the remaining olive oil, lemon juice, and the rest of the salt and pepper. Shake well to combine.
Slice the rested chicken into strips. Toss the mixed greens, cucumber, and tomatoes in a bowl with the dressing, then top with the sliced chicken.

Nutrition

Ingredients

Instructions

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