Grilled Chicken Salad

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.

15 minutes

14 minutes to 20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	46
Fat:	4 g
Carbohydrates:	3 g
Protein:	1 g
Calculated per serving.

Serves: 4

Ingredients

1 1 1 Celery, stalk, chopped
1 head 1 head 1 head Broccoli, chopped
1 1 1 Tomato, cubed
1/2 1/2 1/2 Cucumber, chopped
1/2 1/2 1/2 Red Onion, thinly sliced
1/2 1/2 1/2 Jicama, julienned
1/3 cup 1/3 cup 1/3 cup Black Olives
2 2 2 Chicken Breast, with skin, sliced
5 cup 5 cup 5 cup Lettuce, 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.