Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup bell pepper (any color), diced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup Kalamata olives, halved (optional)
- For the Dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh herbs like parsley or dill, chopped
Instructions
- Preheat your grill to medium-high heat. Pat the chicken breasts dry with paper towels. In a small bowl, mix olive oil, salt, and pepper. Brush the mixture over both sides of the chicken.
- Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing into strips.
- While the chicken is grilling, prepare the salad. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, and bell pepper. Add feta cheese and olives if desired.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper for the dressing. Add chopped fresh herbs if using.
- Add the sliced grilled chicken to the salad. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
For a spicier kick, add a pinch of red pepper flakes to the dressing. Grilled corn or avocado slices make excellent additions to this salad. Store leftover salad and dressing separately in the refrigerator for up to 2 days. For a different flavor profile, try using lime juice instead of lemon juice in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg