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 TIME: 20 minutes

MARINATE TIME: 1hour

TOTAL TIME: 1hour 20minutes

SERVINGS: 2

Ingredients:

GRILLED CHICKEN

1 large chicken breast

2 Tablespoons red wine vinegar or lemon juice

2 Tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon pepper

SALAD

1 head romaine lettuce

½ cucumber, chopped

½ cup halved cherry tomatoes

2-4 Tablespoons chopped red onion

½ cup grilled corn

Roasted sweet potatoes

1 avocado

Feta cheese, optional

Honey mustard dressing see recipe below:

Ingredients:

1 lemon, juiced (about 2-3 Tablespoons)

2 Tablespoons honey

2 Tablespoons Dijon mustard

1 Tablespoon apple cider vinegar

1/2 teaspoon minced garlic or shallots

1/4 teaspoon sea salt

ground pepper, to taste

1/4 cup olive or avocado oil

Instructions 

Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.

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.

While chicken is marinating, make dressing and prep remaining ingredients.

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 74 degrees.

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

Serving: 1 salad | Calories: 756kcal | Carbohydrates: 49g | Protein: 50g | Fat: 41g | Saturated Fat: 9g