eatingbirdfood.com
Grilled Chicken Salad
My go-to grilled chicken salad made with juicy marinated chicken, fresh veggies, grilled corn, roasted sweet potatoes and avocado all served over greens and topped with a homemade honey mustard dressing.
Prep
20 min
Cook
—
Total
1h 20m
Serves
2
Instructions
- 01
Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
- 02
Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
- 03
While chicken is marinating, make dressing and prep remaining ingredients.
- 04
Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. You want the internal chicken temperature to be 165F.
- 05
Assemble salad by adding a bed of romaine lettuce to two bowls. Top with cucumber, tomatoes, onion, corn, sweet potatoes, avocado and sliced chicken breast. Drizzle with dressing and enjoy!
Nutrition
per serving · 1 salad
- Calories
- 756
- Protein
- 50g
- Carbs
- 49g
- Fat
- 41g
- Fiber
- 13g
- Sugar
- 15g
- Sat. fat
- 9g
- Sodium
- 1315mg
- Cholesterol
- 122mg
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