This vibrant salad features tender, pounded chicken breasts marinated in a bright blend of lemon juice and soy sauce, then grilled to perfection. The dish is built on a bed of fresh mixed greens and topped with sweet, charred red onion rounds and juicy tomato wedges. A quick homemade vinaigrette, infused with fresh garlic and basil, ties the flavors together with a tangy punch. It’s a light yet satisfying meal that balances protein and fresh vegetables, making it ideal for warm weather lunches or healthy weeknight dinners.
Grilled Chicken Salad
Description
This vibrant salad features tender, pounded chicken breasts marinated in a bright blend of lemon juice and soy sauce, then grilled to perfection. The dish is built on a bed of fresh mixed greens and topped with sweet, charred red onion rounds and juicy tomato wedges. A quick homemade vinaigrette, infused with fresh garlic and basil, ties the flavors together with a tangy punch. It's a light yet satisfying meal that balances protein and fresh vegetables, making it ideal for warm weather lunches or healthy weeknight dinners.Directions
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In a shallow bowl, whisk together the lemon juice, soy sauce, garlic, black pepper, and fresh basil to create the marinade.
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Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is evenly 1/4 inch thick.
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Add the pounded chicken to the marinade, ensuring both sides are coated. Cover and refrigerate for at least 30 minutes.
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While the chicken marinates, prepare the dressing. In a small blender or food processor, combine the remaining lemon juice, balsamic vinegar, garlic, and fresh basil. Blend on low speed until the garlic is finely chopped and the mixture is emulsified.
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Preheat your grill or broiler to medium-high heat.
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Arrange the red onion rounds in a single layer on a baking sheet. Lightly spray both sides with vegetable oil.
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Remove the chicken from the marinade, discarding the excess liquid. Place the chicken breasts and the oiled onion rounds on the grill or baking sheet.
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Grill or broil the chicken and onions for approximately 5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the onions are tender and lightly charred.
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Remove the chicken from the heat and let it rest for 5 minutes. Slice the chicken thinly against the grain.
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Divide the mixed salad greens among 4 plates. Top each salad with sliced grilled chicken, grilled onion rounds, and tomato wedges.
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Sprinkle the crumbled blue cheese over each salad. Drizzle with the prepared dressing or serve the dressing on the side.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 80mg27%
- Sodium 635mg27%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
