Grilled Chicken Salad
Recipe makes 4 servings
1/4 (54ml) cup olive oil
3 Tbsp (48ml) balsamic vinegar
2 (6g) cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 (270g) boneless, skinless split chicken breasts
1/2 lb (227g) asparagus, trimmed
1 medium zucchini (196g), sliced
4 cups (140g) mixed greens or shredded lettuce
1 avocado (136g), sliced
1/2 cup (85g) mini sweet peppers, sliced
1 green chili pepper (45g), seeded and thinly sliced
1/2 cup (113g) shredded cheddar cheese
2 Tbsp (4g) fresh parsley or cilantro
1/4 cup sliced almonds (optional)
Salt and black pepper
Lemon or lime wedges, to serve
Heat a grill pan over medium-high heat.
Whisk all dressing ingredients in a small bowl; reserve about 1/3 for the salad and brush the remaining dressing over the chicken breasts, asparagus, and zucchini slices.
Grill the chicken breasts for 6-7 minutes per side or until cooked through (the internal temperature should reach 165°F/74°C). Transfer them to a cutting board and let them rest for about 5 minutes before slicing them into strips.
Grill the asparagus and zucchini for 3 to 4 minutes per side or until tender and lightly charred.
Arrange the mixed greens on a serving platter and top with the sliced chicken, grilled asparagus, zucchini, and avocado. Alternatively, divide the ingredients between four individual salad bowls.
Scatter sweet pepper, green chili, cheddar cheese, almonds, if using, and parsley on top. Drizzle the reserved dressing over the salad and serve immediately.
Enjoy your delicious Grilled Chicken Salad! It’s a perfect meal for a warm summer day.
Nutritional breakdown per serving (recipe makes 4 servings)
11.8g Total Carbs
6.7g NET Carbs