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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
- Preheat your grill to medium-high heat.
- Season the chicken breasts with salt and pepper.
- 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
- 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
- In a large bowl, toss together the mixed salad greens, cherry tomatoes, cucumber slices, and red onion.
- Drizzle the dressing over the salad and toss to coat evenly.
- Top the salad with sliced grilled chicken and avocado.
Step 4: Serve and Enjoy!
- Divide the salad among serving plates.
- Garnish with additional lemon wedges and freshly cracked black pepper, if desired.
- 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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