Grilled Chicken Salad

Ingredients:

For the chicken:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lemon juice

For the salad:

6 cups mixed greens (romaine, spinach, or arugula)

1 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/2 cup shredded carrots

1/4 cup kalamata olives (optional)

1/4 cup shredded cheese (optional)

For the dressing:

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper, to taste

Instructions:

Prepare the Chicken:

In a small bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice.

Coat the chicken breasts in the marinade and let sit for at least 20 minutes (or up to 2 hours in the fridge).

Grill the Chicken:

Preheat your grill or grill pan to medium-high heat. Cook the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for 5 minutes, then slice into thin strips.

Assemble the Salad:

In a large salad bowl, layer the mixed greens, cherry tomatoes, cucumber slices, red onion, carrots, olives, and shredded cheese.

Prepare the Dressing:

In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Shake well until emulsified.

Serve:

Top the salad with grilled chicken slices and drizzle with the prepared dressing. Serve immediately.

This recipe is perfect for a light lunch or dinner and is packed with fresh flavors and protein! Enjoy!