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Grilled Chicken Salad


Grilled Chicken Salad




For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon

For the Salad:

  • 4 cups mixed greens (such as kale, spinach, arugula)
  • 1 cup diced fresh pineapple
  • 1 cup diced bell pepper (any color)
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro

For the Dressing:


  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste


  1. Marinate the Chicken:
    • In a small bowl, mix together the olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Grill the Chicken:
    • Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
    • Let the grilled chicken rest for a few minutes, then cut it into bite-sized pieces.
  3. Prepare the Salad:
    • In a large salad bowl, combine the mixed greens, diced pineapple, diced bell pepper, sliced avocado, and thinly sliced red onion.
  4. Make the Dressing:
    • In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
  5. Assemble the Salad:
    • Add the grilled chicken pieces to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
  6. Serve:
    • Garnish the salad with chopped fresh cilantro and serve immediately.

Enjoy your vibrant and healthy grilled chicken salad! It’s perfect for a light lunch or dinner.

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