Chicken Garden Salad

Bring vibrant flavors and wholesome nutrition to your plate with this Chicken Garden Salad, a perfect blend of protein-packed grilled chicken and crisp, colorful veggies. Marinated in a zesty mix of olive oil, lemon juice, and garlic powder, the tender chicken slices beautifully complement the fresh crunch of mixed salad greens, cherry tomatoes, cucumber, carrot, and red onion. Topped with crumbled feta cheese and drizzled with a homemade balsamic vinaigrette featuring a touch of honey and Dijon mustard, this salad is a harmonious balance of tangy, savory, and sweet. Ready in just 35 minutes, this healthy, refreshing recipe is ideal for a quick weeknight dinner or a light lunch, and it's sure to impress with its restaurant-quality presentation! Perfect keywords for SEO: grilled chicken salad, healthy garden salad, homemade balsamic vinaigrette, quick lunch recipes, protein-packed salads.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups mixed salad greens
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1 large carrot
• 0.5 medium red onion
• 0.5 cup feta cheese
• 3 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Directions

Step 1

Start by preparing the chicken. In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper.

Step 2

Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let it marinate for at least 15 minutes.

Step 3

Meanwhile, prepare the vegetables: halve the cherry tomatoes, thinly slice the cucumber and red onion, julienne the carrot, and set them aside.

Step 4

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place on the grill.

Step 5

Cook the chicken for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C).

Step 6

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.

Step 7

In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, carrot, red onion, and feta cheese.

Step 8

For the dressing, whisk together balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard in a small bowl.

Step 9

Drizzle the dressing over the salad and toss gently to combine.

Step 10

Arrange the sliced chicken on top of the salad and serve immediately.

Nutrition Facts

Serving size	1321.2 grams (1321.2g)

Amount per serving	% Daily Value*
Calories	1785

Total Fat 115.10g	148%
Saturated Fat 26.00g	130%
Polyunsaturated Fat 3.40g
Cholesterol 363mg	121%
Sodium 3753mg	163%
Total Carbohydrate 64.00g	23%
Dietary Fiber 9.20g	33%
Total Sugars 39.60g
Protein 126.90g	254%

Vitamin D 16IU	78%
Calcium 611mg	47%
Iron 8mg	46%
Potassium 2619mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 28.2%

Carbs: 14.2%