Description
A nutritious and delicious high protein chicken veggie salad packed with fresh vegetables and grilled chicken breast, perfect for a healthy lunch or dinner.
Ingredients
2 boneless skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed salad greens (such as romaine, spinach, and arugula), washed and dried
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red bell pepper, diced
1/4 cup shredded carrot
1/4 cup cooked chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
2 tablespoons balsamic vinaigrette dressing
Instructions
Preheat a grill pan or skillet over medium-high heat.
Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
Place the chicken breasts on the grill pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove the chicken from the pan and let it rest for 5 minutes, then slice into thin strips.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, shredded carrot, and chickpeas.
Add the sliced chicken on top of the salad.
Sprinkle the crumbled feta cheese over the salad.
Drizzle the balsamic vinaigrette dressing evenly over the salad.
Toss gently to combine all ingredients just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes