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Tender, juicy grilled chicken breast served over a bed of crisp mixed greens, cherry tomatoes, and cucumber. A zesty apple cider vinaigrette ties it all together for a light yet satisfying meal that's ready in under 30 minutes.
For 4 servings
Prepare and grill the chicken
Make the vinaigrette
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Tender, juicy grilled chicken breast served over a bed of crisp mixed greens, cherry tomatoes, and cucumber. A zesty apple cider vinaigrette ties it all together for a light yet satisfying meal that's ready in under 30 minutes.
This american recipe takes 27 minutes to prepare and yields 4 servings. At 389.39 calories per serving with 37.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and serve the salad
Omit the honey from the dressing to reduce carbs. Ensure all other ingredients fit your daily macros.
This recipe is naturally dairy-free. Avoid adding cheese as a topping to keep it that way.
Add 1/2 cup of chickpeas or a hard-boiled egg to each serving for an extra protein boost.
Replace the chicken with 400g of firm tofu or paneer, cubed and grilled with the same spices.
Chicken breast is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
The variety of fresh vegetables provides a high amount of dietary fiber, promoting digestive health and helping you feel full and satisfied.
Extra virgin olive oil is rich in monounsaturated fats, which are known to support cardiovascular health and reduce inflammation.
This salad is loaded with vitamins and antioxidants from the colorful vegetables, supporting your immune system and overall well-being.
Yes, it's a very healthy meal. It's packed with lean protein from the chicken, fiber from the vegetables, and healthy fats from the olive oil dressing. It's a balanced, low-carb option perfect for a light lunch or dinner.
One serving of this salad has approximately 350-400 calories, depending on the exact size of the chicken breast and vegetables. Most calories come from the chicken and the olive oil in the dressing.
Absolutely! While the apple cider vinaigrette is light and zesty, this salad pairs well with ranch, Caesar, or a simple lemon-tahini dressing.
It's best to store the components separately. The grilled chicken will last 3-4 days in the fridge, and the dressing for up to a week. Once tossed, the salad should be eaten immediately to prevent it from getting soggy.
