Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- In a bowl, mix olive oil, balsamic vinegar, salt, and pepper. Coat the chicken breasts in the mixture and let marinate for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Cook marinated chicken on the grill for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C). Let rest before slicing.
- In a large bowl, combine mixed greens, cucumber slices, cherry tomatoes, and red onion.
- Add sliced grilled chicken on top of the salad mixture.
- Finish with a drizzle of olive oil and balsamic vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg