Grilled Chicken Salad
A vibrant celebration of flavors and textures with tender grilled chicken and fresh vegetables, perfect for sunny afternoons.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 skinless, boneless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed lettuce
- 4 slices bacon, cooked and crumbled
- 1 avocado, diced
- 1 cup corn (canned or cooked)
- 1/2 cup blue cheese, crumbled
- 1 cup cherry tomatoes, halved
Instructions
- Preheat the grill to medium-high heat.
- Mix together olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.
- Coat the chicken breasts with the marinade and let it soak for at least 15-30 minutes.
- Place the marinated chicken on the grill and cook for about 6-7 minutes without moving.
- Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a cutting board and let it rest for 5-10 minutes.
- Mix together greens, cherry tomatoes, corn, diced avocado, and crumbled bacon in a large bowl.
- Slice the rested chicken into strips and arrange them on top of the salad.
- Sprinkle blue cheese over the salad and serve fresh with your favorite dressing.
Notes
Consider serving with a sprinkle of fresh herbs and a wedge of lemon for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: grilled chicken salad, healthy salad, easy dinner, summer salad