Description
A flavorful, protein-packed salad with grilled chicken, Italian seasoning, and fresh veggies, perfect for a quick and healthy meal.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens (e.g., lettuce, arugula, spinach)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup provolone cheese, shredded
- 2 tablespoons Italian dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Fresh basil leaves, chopped (optional)
Instructions
- Preheat a grill or grill pan over medium heat. Brush the chicken breasts with olive oil and season with Italian seasoning, garlic powder, salt, and black pepper.
- Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- While the chicken rests, prepare the salad by combining the salad greens, cherry tomatoes, cucumber, red onion, black olives, and provolone cheese in a large bowl.
- Slice the grilled chicken into strips and add to the salad.
- In a small bowl, whisk together the Italian dressing, red wine vinegar, and Dijon mustard. Pour the dressing over the salad and toss to combine.
- Garnish with fresh basil leaves if desired and serve immediately.
Notes
- You can use grilled chicken leftovers for this salad to make it even quicker.
- Feel free to add other veggies like bell peppers or artichokes for extra flavor.
- For a gluten-free version, ensure the dressing and mustard are gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg