Low-sodium Grilled Chicken Salad
This Low-Sodium Grilled Chicken Salad is a healthy and delicious option for a light lunch or dinner. Packed with fresh vegetables and grilled chicken, it's a satisfying meal that's perfect for warm weather.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat grill to medium-high heat.
- Brush chicken breasts with olive oil and season with salt and pepper.
- Grill chicken for 6-7 minutes per side, or until cooked through.
- Let the chicken rest for 5 minutes, then slice into strips.
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
- Divide the salad mixture among 4 plates.
- Top each plate with sliced grilled chicken.
- Drizzle with balsamic vinaigrette and serve.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Grill Tongs Brush
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the grilled chicken salad with a side of crusty bread or a light soup for a complete meal.
Tips & tricks
For extra flavor, marinate the chicken in the balsamic vinaigrette for 30 minutes before grilling.
Cost
$15