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Light salad with grilled chicken breast on a bed of fresh lettuce.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder
Heat olive oil in a grill pan or outdoor grill to medium-high heat
Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F, then let rest for 5 minutes before slicing
While chicken cooks, wash and dry the mixed greens and place in a large bowl
Chop tomatoes, cucumbers, bell peppers, and red onion, then add to the greens
Whisk together balsamic vinegar, olive oil, Dijon mustard, and honey to create the dressing
Slice the rested chicken and arrange over the salad
Drizzle dressing over salad, toss gently, and serve immediately
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