Description
A refreshing and healthy grilled chicken salad featuring mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, feta cheese, pecans, and avocado, all tossed in a homemade honey mustard dressing. Perfect for a light lunch or dinner, this gluten-free salad balances savory grilled chicken with a tangy and sweet dressing.
Ingredients
Scale
For the Salad
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 6 cups mixed greens (such as romaine, arugula, and spinach)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 1 ripe avocado, sliced
For the Honey Mustard Dressing
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat Grill: Preheat the grill to medium-high heat to ensure it’s hot enough to cook the chicken evenly and develop grill marks.
- Prepare Chicken: Rub the chicken breasts with olive oil, then season evenly with garlic powder, paprika, salt, and pepper to add flavor and help create a tasty crust when grilled.
- Grill Chicken: Place the chicken breasts on the grill and cook for 6–7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). This ensures the chicken is juicy and safe to eat.
- Rest Chicken: Remove the chicken from the grill and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat moist when sliced.
- Make Dressing: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until well combined to create a smooth and flavorful honey mustard dressing.
- Assemble Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, feta cheese, pecans, and avocado slices to create a vibrant base for the salad.
- Add Chicken: Slice the rested grilled chicken breasts and place them on top of the salad to add protein and heartiness.
- Toss Salad: Drizzle the honey mustard dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately to enjoy the fresh flavors and textures at their best.
Notes
- You can substitute pecans with walnuts or almonds for a different crunch and flavor.
- For added sweetness and texture, toss in some dried cranberries.
- This salad also works well with grilled shrimp or tofu as a vegetarian alternative.
