Description
A light and fresh healthy spring dinner featuring grilled chicken, crisp vegetables, and a zesty lemon herb dressing—perfect for a nutritious and refreshing meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens (spinach, arugula, lettuce)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat a grill pan or skillet over medium heat and cook chicken for 5-7 minutes per side until fully cooked. Let rest, then slice.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and parsley to make the dressing.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
- Add sliced chicken on top of the salad.
- Drizzle dressing over the salad and toss lightly.
- Serve immediately and enjoy fresh.
Notes
- Use grilled shrimp or tofu as an alternative protein.
- Add nuts or seeds for extra crunch.
- Use seasonal spring vegetables for best flavor.
- Adjust lemon and honey for desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled & Tossed
- Cuisine: Mediterranean