Servings: 1 serving
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 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
Instructions
- Preheat a grill or grill pan to medium-high heat.
- 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.
- Combine the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small mixing bowl.
- Add the sliced chicken and feta cheese to the salad.
- Drizzle the dressing over the salad and toss to combine.
- Divide the salad among plates and serve.
Other Low-Carb Chicken Recipes
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.