Low-Carb Grilled Chicken Salad Recipe

Jane Estoperez

Servings: 1 serving

Prep time: 10 minutes

Cook time: 10 minutes

Total time:  20 minutes


  • 4 Boneless, skinless chicken breasts

For the salad:

4 cups Mixed greens
2 grilled Chicken breasts, sliced
1/2 cup Cherry tomatoes, halved
1/2 Cucumber, sliced
1/4 cup Red onion, sliced
1/4 cup Feta cheese, crumbled

For the dressing:

  • 1/4 cup Olive oil
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove Garlic, minced
  • Salt and pepper to taste


  1. Preheat a grill or grill pan to medium-high heat.
  2. Season the chicken breasts with salt and pepper and grill for 6 to 7 minutes per side or until the internal temperature reaches 165F. Set aside to cool.
  3. Combine the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  4. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small mixing bowl.
  5. Add the sliced chicken and feta cheese to the salad.
  6. Drizzle the dressing over the salad and toss to combine.
  7. Divide the salad among plates and serve.

Nutrition Facts

Calories: 302kcal

Protein: 21g

Carbohydrates: 8g

Fat: 21g

Fiber: 3g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Grilled Chicken Salad

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. If you have leftover low-carb grilled chicken salad, keep it in the refrigerator for 3-4 days.

Share this post