If you’re looking for a healthy grilled chicken salad recipe you can eat for lunch or dinner any day of the week, this is it. I had a whole bunch of fresh, seasonal veggies from my CSA box and my garden, which made this recipe taste pretty awesome.
There are a lot of different flavors and textures vying for your palate’s attention with this one: lettuce, cucumbers, radishes, chicken, feta cheese, watermelon, and homemade whole wheat croutons. The dressing is fresh, light vinaigrette that has extra virgin olive oil, red wine vinegar, garlic, and fresh sage.
The recipe below will give you two servings and the serving sizes are big (I have quite the voracious appetite and one serving was plenty to fill me up at dinnertime). It has a great balance of healthy fats, carbs, and protein: 464 calories, 22.5 grams of fat, 34 grams of carbs, 31 grams of protein. Like I said the portions are big … even a half portion would make a pretty good-sized lunch and would only set you back 232 calories.
This dinner recipe only took me about 20 minutes to make too … so it’s perfect for you busy folks out there.
|Prep Time||Cook Time||Serves|
|20 min||10 min||2|
Ingredients: Grilled Chicken Salad Recipe with Sage Vinaigrette Dressing
- 6 oz. boneless, skinless chicken breasts
- 4 cups Bibb or romaine lettuce
- 1/2 cucumber
- 3 small radishes
- 1 cup watermelon
- 2 slices fresh baked whole wheat bread
- 1 tsp. extra virgin olive oil
- 1 tsp. garlic powder (or 1/2 tsp. fresh garlic)
- 1/4 cup feta cheese
- 3 T extra virgin olive oil
- 1 clove of garlic
- 3 T red wine vinegar
- 1/4 cup fresh sage
- Black pepper (to taste)
1. Grill the chicken breasts for 5-7 minutes/side over medium heat and set aside.
2. Rinse and chop the lettuce and split evenly into two bowls.
3. Peel the radish and mince it. Add equal amounts to each salad.
4. Thinly slice the cucumber and add equal amounts to each salad.
5. Cut the watermelon into 1-inch cubes and divide the watermelon and feta cheese evenly between each salad bowl.
6. Toast the bread so it’s just slightly crispy on the outside but still a little chewy on the inside. Top each slice with 1/2 tsp. olive oil and garlic powder, then slice into 1-inch cubes and place into salad.
7. Top each salad with 3 oz. sliced chicken breast.
8. Mince the sage and combine with the remaining ingredients for the dressing. Top each salad with dressing and serve.
464 calories, 22.5 g fat, 34 g carbs, 31 g protein, 399 mg sodium
Want More Delicious Salad Recipes?
2. Help me spread the word about eating healthier by sharing this page. Click on one of the “Share the Wealth” buttons below …