Grilled Chicken Salad

Nutrition Notes

Ingredients

• 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
• 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

Preparation

1. 1

   Step 1

   Whisk marinade.
2. 2

   Step 2

   Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
3. 3

   Step 3

   Marinate chicken.
4. 4

   Step 4

   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.
5. 5

   Step 5

   Make dressing.
6. 6

   Step 6

   While chicken is marinating, make dressing and prep remaining ingredients.
7. 7

   Step 7

   Grill chicken.
8. 8

   Step 8

   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.
9. 9

   Step 9

   Serve.
10. 10

    Step 10

    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!

11. Bon appetit!