Grilled Chicken Garden Salad with Creamy Herb Dressing
Description
Grilled Chicken Garden Salad is a vibrant, fresh, and protein-packed dish featuring juicy grilled chicken served over crisp lettuce, cucumbers, cherry tomatoes, and red onions. Finished with a creamy herb dressing, every bite is refreshing yet satisfying.
The smoky flavor from the grilled chicken pairs perfectly with the cool crunch of vegetables and the rich, tangy dressing. It’s light but filling—perfect for lunch, dinner, or even meal prep.
Ingredients (Serves 2–3)
Chicken:
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Salad:
- 3 cups mixed lettuce
- 1 cucumber (sliced)
- 1 cup cherry tomatoes (halved)
- ½ red onion (sliced)
Creamy Herb Dressing:
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tsp garlic (minced)
- Salt & pepper to taste
Instructions
1. Season Chicken
Rub chicken with olive oil and spices.
2. Grill
Cook on grill or pan for 5–6 minutes per side until fully cooked. Let rest, then slice.
3. Prepare Salad
In a bowl, combine lettuce, cucumber, tomatoes, and onion.
4. Make Dressing
Mix yogurt, mayo, lemon juice, olive oil, garlic, parsley, salt, and pepper.
5. Assemble
Top salad with sliced chicken and drizzle dressing.
Tips
- Let chicken rest before slicing for juicy texture
- Use fresh herbs for best flavor
- Add avocado for extra creaminess
- Grill marks = more flavor
Notes
- Can be made low-carb
- Great for meal prep
- Dressing can be stored 3 days
Servings
- Serves: 2–3
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
Nutritional Info (Per Serving Approx)
- Calories: 350–420 kcal
- Protein: 30–35g
- Carbs: 10–15g
- Fat: 18–22g
Benefits
- High protein for muscle health
- Fresh veggies rich in vitamins
- Supports weight management
- Light but satisfying
Q&A
Q: Can I use store-bought dressing?
Yes, but homemade tastes better.
Q: Can I bake the chicken?
Yes—200°C (400°F) for 20–25 minutes.
Q: Can I make it dairy-free?
Use dairy-free yogurt or vinaigrette.
Q: How long does it last?
Up to 2 days (keep dressing separate).
Q: What else can I add?
Avocado, feta cheese, or nuts.