A vibrant dish that combines fresh vegetables with protein-packed grilled chicken, making it an ideal choice for busy weeknights or a quick lunch.
Ingredients
Scale:
2 cups grilled chicken breast, sliced
4 cups mixed greens (spinach, arugula, etc.)
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons red wine vinegar
Salt to taste
Pepper to taste
Instructions
Start by grilling the chicken breast until cooked through, about 6-7 minutes per side. The chicken should reach an internal temperature of 165°F. Let it rest before slicing.
While the chicken is grilling, wash and prepare the mixed greens and other vegetables. Place them in a large salad bowl.
Add the diced cucumber, halved cherry tomatoes, and sliced red onion to the salad bowl with the greens.
Once the chicken has rested, slice it into strips and add it to the salad bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Top the salad with crumbled feta cheese and serve immediately, or store it in the fridge for up to 2 days.
