
Grilled Chicken Salad
Light and filling, this summer salad is the perfect thing to make when you're in a pinch for time.
Equipment
- Cutting Board
- Chef Knife
- Grill/Grill Pan
- 2 Mixing bowls
- Tongs
- Whisk
- Thermometer
Ingredients
- 1 each Chicken Breast
- 10 oz Salad Greens
- 1/2 each Bell Pepper diced
- 1 each Carrot peeled, sliced
- 2 oz Olive Oil
- 2 oz Red Wine Vinegar
- 1 clove Garlic minced
- 1/2 Tbsp Dijon Mustard
- 1/2 Tbsp Honey
- Italian Seasoning as needed
- Salt as needed
- Pepper as needed
Instructions
- Turn on the grill or heat up the grill pan.
- Season the chicken with salt, pepper, and italian seasoning.
- Oil Grill and grill chicken for 3-4 minutes, rotate to get hatch marks and cook 3-4 more minutes. Flip chicken and cook until cooked through, an internal temperature of 165 F.
- Blend together vinegar, garlic, dijon, honey, italian seasoning, salt, pepper and oil. Adjust seasoning.
- Slice chicken for the salad. Dress salad and toss together. Chicken can be served on top of the salad or you can toss it all together if you want.
- Serve and Enjoy!
Nutrition
Sodium: 84mgCalcium: 18mgVitamin C: 33mgVitamin A: 1694IUSugar: 4gPotassium: 244mgCholesterol: 1mgCalories: 300kcalSaturated Fat: 4gFat: 29gProtein: 2gCarbohydrates: 10gIron: 1mg
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