Quick Description: This Easy Grilled Chicken Salad is a vibrant, satisfying meal loaded with lean protein, fresh veggies, and a tangy homemade vinaigrette. It’s nutrient-packed, point-friendly, and perfect for lunch, dinner, or meal prep.
Servings and Timing:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Servings: 4
- WW SmartPoints: ~0–4 per serving (varies by plan and ingredients)
Nutritional Info (Per Serving – Approximate):
- Calories: ~350
- Protein: ~40g
- Fat: ~15g
- Carbs: ~12g
- Fiber: ~3g
Ingredients List:
For the Salad:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 8 cups mixed salad greens (romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 bell pepper (any color), sliced
- 1/4 cup reduced-fat feta cheese, crumbled
- Salt and pepper, to taste
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions:
Step 1: Grill the Chicken
- Season chicken breasts with salt and pepper.
- Preheat grill or grill pan over medium-high heat.
- Grill 6–7 minutes per side until internal temp reaches 165°F. Let rest before slicing.
Step 2: Make the Salad
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, bell pepper, and feta.
Step 3: Make the Dressing
- In a small bowl, whisk olive oil, balsamic vinegar, mustard, garlic, salt, and pepper until blended.
Step 4: Assemble & Serve
- Top salad with sliced chicken. Drizzle dressing over the top and toss gently.
- Serve immediately for freshest texture and flavor.
Dietary Info:
- High Protein
- Low-Carb/Keto Friendly
- Gluten-Free
- WW Plan-Friendly
Flavor Tips & Customizations:
- Make It Spicy: Add chili flakes or hot sauce to the dressing.
- Dairy-Free: Skip the feta or sub with a vegan cheese.
- Add Crunch: Include toasted almonds or sunflower seeds.
- Bulk It Up: Add cooked quinoa or chickpeas for extra fiber.
Serving Suggestions:
- Pair With: Whole grain pita, grilled corn, or a cup of soup.
- Great For: Light dinners, lunchboxes, or summer grilling nights.
- Make It a Wrap: Serve in a whole-wheat tortilla or lettuce wrap.
Storage & Reheat Tips:
- Salad Base: Store undressed in fridge for up to 3 days.
- Chicken: Keep separately and reheat gently before serving.
- Dressing: Store in a sealed jar in the fridge for up to 1 week.
FAQs:
Q: Can I use leftover chicken?
A: Yes! Rotisserie or baked chicken works great. Just slice and add.
Q: Can I make this ahead of time?
A: Absolutely. Prep all components ahead and assemble just before serving.
Q: What other dressings work well?
A: Lemon vinaigrette, ranch, or light Caesar are great swaps.
Optional Note: This salad is my go-to for clean eating without compromise. It’s as delicious as it is nourishing—perfect for weekday fuel or impressing guests with minimal effort.
Call-to-Action: Give it a try and customize to your heart’s content! Did you add fruit? Go spicy? Tag your version and share your twist! 🥗🔥
