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.
- 1- 1 ¼ lb boneless chicken breasts
- 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
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 165F.
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!
Serving: 1 salad | Calories: 756kcal | Carbohydrates: 49g | Protein: 50g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Cholesterol: 122mg | Sodium: 1315mg | Potassium: 939mg | Fiber: 13g | Sugar: 15g