Grilled Chicken Salad Recipe
This Grilled Chicken Salad features tender strips of grilled chicken atop a bed of fresh arugula, cherry tomatoes, carrots, pickled beets, and goat cheese, all drizzled with a creamy Green Goddess Dressing. A nutritious and satisfying meal option perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 chicken breast, sliced into cutlets
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 ounces arugula or mixed salad greens
- 10 NatureSweet Cherubs, halved
- 1 carrot, grated
- 3 ounces pickled beets, grated
- ¼ cup goat cheese
- Fresh parsley, optional garnish
Dressing
- 10 ounces plain Greek yogurt
- 1 cup fresh parsley
- ¼ cup fresh tarragon
- ¼ cup fresh mint
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons garlic paste
- 1 lemon, juiced and zested
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Salad Rub chicken cutlets with olive oil, season with salt and pepper. Grill until internal temperature reaches 165°F. Rest.
- Dressing Blend all dressing ingredients until smooth.
In a large bowl, combine arugula, halved Cherubs, grated carrots, grated beets, and goat cheese. Top with grilled chicken and parsley.
Serve with Green Goddess Dressing.
Notes
- If meal prepping, store dressing, chicken, carrots, and beets separately. Use within recommended timeframes for freshness.
- For more protein, add boiled eggs, nuts, or bacon to the salad.
- Pre-cooked frozen chicken can be used as a time-saving option.
Nutrition
- Serving Size: 1 serving
- Calories: 544 kcal
- Sugar: 14g
- Sodium: 1603mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 51g
- Cholesterol: 92mg
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