Description
A protein-forward composed salad featuring grilled chicken, fresh vegetables, and a sweet-tangy honey Dijon dressing.
Ingredients
Scale
- 2 grilled chicken breasts, sliced
- 4 cups mixed greens (spinach, romaine, etc.)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked bacon, chopped
- 1/4 cup red onion, sliced
- 3 hard-boiled eggs, quartered
- 1/4 cup crumbled blue cheese (optional)
- Salt and pepper to taste
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Grill the chicken breasts until cooked through, then slice.
- Cook over medium-high heat until the internal temperature reaches 165°F (75°C).
- Let the meat rest a few minutes before slicing to keep it moist.
- In a large bowl, combine the mixed greens, avocado, cherry tomatoes, bacon, red onion, and hard-boiled eggs.
- Top the salad with the grilled chicken slices and sprinkle with blue cheese if using.
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your healthy meal!
Notes
Store salad components separately for best freshness. Assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 180mg