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Easy Grilled Chicken Salad with Homemade Vinaigrette
This Mixed Greens Salad combines juicy grilled chicken, creamy avocado, and crisp mixed greens with a zesty homemade vinaigrette. It’s a nutrient-packed, low-carb meal that’s perfect for lunch or a light dinner. This recipe offers a balance of protein, healthy fats, and fresh flavors that will leave you feeling satisfied and energized.
Ingredients
- FOR THE SALAD
- 2 grilled chicken breasts, sliced
- 6 cups mixed greens (arugula, spinach, romaine, etc.)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup roasted sunflower seeds or sliced almonds
- FOR THE HOMEMADE VINAIGRETTE
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup for paleo option)
- 1/4 tsp garlic powder
- Salt and black pepper to taste
Instructions
Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
In a small jar or bowl, combine olive oil, balsamic vinegar, Dijo mustard, honey, garlic powder, salt, and pepper. Shake or whisk until well combined.
in a large salad bowl, add mixed greens, cherry tomatoes, red onion, and avocado slices. Top with grilled chicken slices, feta cheese (if using), and sunflower seeds or almonds.
Drizzle the vinaigrette over the salad just before serving. Toss gently to coat and serve immediately.
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