Print

Fresh Grilled Chicken Salad Recipe Easy Zesty Lemon Herb Vinaigrette

fresh grilled chicken salad - featured image
Print Recipe

A quick and flavorful fresh grilled chicken salad with a zesty lemon herb vinaigrette that is light, satisfying, and perfect for busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed greens (baby spinach, arugula, romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced (optional)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pine nuts or walnuts
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil or oregano, chopped (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Pat the chicken breasts dry and rub with olive oil. Sprinkle smoked paprika, garlic powder, salt, and pepper evenly on both sides. Let rest at room temperature.
  2. In a medium bowl, whisk together lemon juice, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking to emulsify. Stir in minced garlic, parsley, basil (if using), and season with salt and pepper. Adjust sweetness or acidity as needed.
  3. Heat grill pan over medium-high heat until hot. Cook chicken breasts for 4-5 minutes per side until internal temperature reaches 165°F (74°C) and grill marks form.
  4. Transfer chicken to a plate, cover loosely with foil, and rest for 5 minutes. Slice thinly against the grain.
  5. In a large bowl, toss mixed greens, cherry tomatoes, cucumber, and red onion with half of the vinaigrette gently.
  6. Arrange sliced chicken on top of the salad. Sprinkle with feta and toasted pine nuts. Drizzle remaining vinaigrette if desired. Serve immediately.

Notes

Pat chicken dry before seasoning for better browning. Rest chicken after grilling to keep it juicy. Slowly whisk oil into vinaigrette to emulsify. Use fresh herbs for best flavor. Store chicken and salad separately for up to 2 days. Dress salad just before serving to avoid sogginess.

Nutrition

Keywords: grilled chicken salad, lemon herb vinaigrette, healthy salad, quick dinner, easy chicken recipe, fresh salad, weeknight meal

Find it online: https://zorbmeal.com/fresh-grilled-chicken-salad-recipe-easy-zesty-lemon-herb-vinaigrette/