Grilled Chicken & Leafy Green Salad with Balsamic Vinaigrette
55 minutes
1003 reads
About Grilled Chicken & Leafy Green Salad with Balsamic Vinaigrette
This vibrant Grilled Chicken & Leafy Green Salad is a healthy and delicious meal perfect for a light lunch or dinner. The combination of tender grilled chicken and a mix of peppery arugula, spinach, and crisp lettuce creates a satisfying and refreshing experience. A zesty balsamic vinaigrette ties it all together, adding a touch of tangy sweetness.This low-carb recipe is packed with nutrients and is easily customizable to your liking. Add other vegetables like bell peppers or cucumbers for extra color and crunch. It's a quick and easy recipe that’s perfect for busy weeknights or a healthy weekend meal prep.The recipe provides detailed instructions for both the perfectly grilled chicken and the flavorful balsamic vinaigrette, ensuring a delicious and balanced meal every time. This recipe is also easily scalable to serve more people.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Salad Greens
- 1 cup Salad Greens and lettuce, baby spinach, e.g., spring mix, mixed, or a combination of arugula
- 1/4 cup Lettuce shredded
- 1 medium Carrot shredded or thinly sliced
Balsamic Vinaigrette
- 4 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 clove Garlic minced
- 1/2 tsp Pepper black, freshly ground
- 1 tsp Pepper Flakes finely chopped, or 1/2 small red chili, red
- 1.5 tsp Salt or to taste
Grilled Chicken
- 200 gm Chicken Breast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Pepper black
- 1.5 tsp Salt or to taste
- 1 tbsp Olive Oil for grilling
Instructions
Prepare the Chicken Marinade
- Combine chicken breast with garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well and let marinate for at least 30 minutes.
Make the Balsamic Vinaigrette
- In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, black pepper, red pepper flakes, and salt until emulsified.
Prepare the Salad
- In a large bowl, combine mixed greens, shredded lettuce, and shredded carrots.
Grill the Chicken
- Heat olive oil in a grill pan or skillet over medium-high heat. Grill the marinated chicken breasts for about 4-5 minutes per side, or until cooked through. Let rest for 10 minutes before slicing.
Assemble and Serve
- Pour the balsamic vinaigrette over the salad and toss gently to combine. Slice the rested chicken and arrange on top of the salad. Serve immediately.
Recipe Notes
Expert Tips
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Add other vegetables to your salad, such as bell peppers, cucumbers, or cherry tomatoes.
- To make the salad even more hearty, add some cooked quinoa or chickpeas.
- If you don't have a grill pan, you can cook the chicken in a skillet.
Related Posts You May Like
Recipe Nutrition
Calories: 480kcalCarbohydrates: 3gFat: 53gPolyunsaturated Fat: 15.9gMonounsaturated Fat: 31.8gSodium: 3420mgFiber: 1gSugar: 1g
Sreemoyee Bhattacharjee
Articles: 103
5 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so flavorful! Thanks for posting.
Great recipe! I’m eager to try it.
This looks incredible! Thank you.
What a delicious recipe! Thanks for posting.
This looks divine! Can’t wait to make it.