Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper and place on a parchment-lined baking sheet.
- Bake for 25-30 minutes until the internal temperature reaches 165°F (74°C). Let cool for 10 minutes before slicing.
- In a large bowl, combine mixed greens, cucumber, cherry tomatoes, and red onion.
- In another bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth.
- Add the sliced chicken to the veggie mixture and pour in the dressing. Toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg