Grilled Chicken Salad
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 116 |
| Fat: | 11 g |
| Carbohydrates: | 6 g |
| Protein: | 1 g |
| Calculated per serving. | |
A big fresh salad, topped with grilled chicken is a quick, easy, and delicious option for lunch or dinner. We love to throw in as many fresh veggies as we can, top it with simply seasoned chicken, and a drizzle of homemade balsamic dressing.
Serves: 4
Serves: 4
Ingredients
- 1 1 Celery, stalk, chopped
- 1 head 1 head Broccoli, chopped
- 1 1 Tomato, cubed
- 1/2 1/2 Cucumber, chopped
- 1/2 1/2 Red Onion, thinly sliced
- 1/2 1/2 Jicama, julienned
- 1/3 cup 1/3 cup Black Olives
- 2 2 Chicken Breast (w/ skin), sliced
- 5 cup 5 cup Spring Mix Salad Greens
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat grill to medium-high heat.
- Grill chicken breasts for 7–10 minutes per side on medium-high heat, flipping once.
- Slice chicken into 1/4-inch strips, set aside.
- Rinse and chop all vegetables.
- Toss vegetables with spring salad greens.
- Top with grilled chicken, drizzle with dressing, and serve.
- Serve with Balsamic Vinaigrette.
Notes
Feel free to use steak, fish, hard boiled eggs, or your protein of choice to top over this salad. We will often even throw in some seasoned ground meat.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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