Judy Spencer
CSMS Magazine
Turn a simple salad into the main event. This Grilled Chicken Salad pairs smoky, tender chicken with a bright, crisp medley of vegetables, all dressed in a rich, homemade balsamic vinaigrette. Ready in minutes, it’s a foolproof recipe for a healthy, protein-packed meal that never disappoints.
_________________________________________________________Â Â Â Â Â
Servings: 2
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Ingredients
For the Salad:
2 boneless, skinless chicken breasts
6 cups mixed greens (spring mix, arugula, or romaine)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
¼ red onion, thinly sliced (optional)
Salt and pepper, to taste
1 tbsp olive oil (for grilling the chicken)
For the Balsamic Vinaigrette:
 3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp honey (optional, for sweetness)
¼ cup olive oil
1 small garlic clove, minced (optional)
alt and pepper, to taste
Instructions
Season and grill the chicken:
Rub the chicken breasts with 1 tbsp olive oil, salt, and pepper.
Grill over medium heat for 6–7 minutes per side, or until fully cooked (internal temp 165°F).
Let rest for 5 minutes, then slice.
Prepare the dressing:
In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, garlic, salt, and pepper until smooth.
Assemble the salad:
In a large bowl, combine mixed greens, cherry tomatoes, cucumbers, and red onion.
Top with sliced grilled chicken.
Dress and serve:
Drizzle the balsamic vinaigrette over the salad just before serving.
Toss lightly and enjoy!
Note: Frozen Fruit Smoothie Bowl with Greek Yogurt, Granola and Coconut Flakes
