Description
A refreshing and light salad perfect for hot summer days, featuring grilled chicken, fresh summer vegetables, and a zesty vinaigrette.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, pitted and sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- Preheat grill to medium-high heat. Season chicken breasts with salt and pepper.
- Grill the chicken for 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest for 5 minutes before slicing.
- In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and olives.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss to combine.
- Top the salad with sliced grilled chicken and garnish with fresh herbs before serving.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Cuisine: American
Keywords: summer salad, grilled chicken salad, light dinner, summer dinner ideas, healthy summer recipes