WW GRILLED CHICKEN SALAD

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Ingredients

  • Chicken Breast: 2 boneless, skinless chicken breasts
  • Mixed Salad Greens: 4 cups (baby spinach, arugula, and kale)
  • Cherry Tomatoes: 1 cup, halved
  • Cucumber: 1 medium, sliced
  • Red Onion: 1 small, thinly sliced
  • Avocado: 1 ripe, sliced
  • Olive Oil: 2 tablespoons
  • Lemon Juice: 2 tablespoons
  • Garlic Cloves: 2, minced
  • Dijon Mustard: 1 tablespoon
  • Salt and Pepper: To taste

Recipe Directions

Step 1: Prepare the Chicken

  1. Preheat your grill to medium-high heat.
  2. Season the chicken breasts with salt and pepper.
  3. Grill the chicken for 6-7 minutes per side, or until cooked through. Let it rest for 5 minutes, then slice it thinly.

Step 2: Prepare the Dressing

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.

Step 3: Assemble the Salad

  1. In a large bowl, toss together the mixed salad greens, cherry tomatoes, cucumber slices, and red onion.
  2. Drizzle the dressing over the salad and toss to coat evenly.
  3. Top the salad with sliced grilled chicken and avocado.

Step 4: Serve and Enjoy!

  1. Divide the salad among serving plates.
  2. Garnish with additional lemon wedges and freshly cracked black pepper, if desired.
  3. Serve immediately and relish the burst of flavors!

Kitchen Equipment Needed

To whip up this culinary masterpiece, you’ll need:

  • Grill
  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Serving plates

Storage Instructions

Got leftovers? No worries! Store any unused portions of this WW Grilled Chicken Salad in an airtight container in the refrigerator for up to 2 days. Pro tip: Store the dressing separately to keep the salad fresh and crisp.

Food and Drink Pairings

Pair this delightful salad with a refreshing glass of iced green tea for a hydrating and antioxidant-rich beverage option. For an extra flavor boost, serve alongside a side of whole-grain bread or a quinoa salad.

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