Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup balsamic vinaigrette
Instructions
- In a bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic powder, salt, and pepper.
- Place chicken breasts in a resealable bag and pour marinade over them. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat grill to medium heat.
- Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before slicing.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Add sliced grilled chicken to the salad.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Sprinkle with feta cheese, if desired, and serve immediately.
Notes
For a spicier kick, add a pinch of red pepper flakes to the marinade. You can also use different types of lettuce or vegetables to customize the salad to your liking. Grilled bell peppers or zucchini would be great additions! For a creamier dressing, consider a lemon-herb vinaigrette or a light yogurt-based dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg