Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper.
- Cook the chicken for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C). Let rest.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, red onion rings, and feta cheese.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper to taste.
- Drizzle the dressing over the salad mixture and toss gently.
- Slice the rested chicken into strips and arrange on top of the salad. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 310g)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg