Grilled Chicken Salad with Mixed Greens and Brown Rice

Name: Grilled Chicken Salad with Mixed Greens and Brown Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 6 oz grilled chicken breast (about 170.1g, cooked and sliced); 2 cups mixed salad greens (washed and dried); 1/2 cup cucumber (sliced); 1/2 cup cherry tomatoes (halved); 1/2 cup brown rice (cooked and cooled); 1 tbsp olive oil (for dressing); 1 tbsp balsamic vinegar (for dressing)

615 kcal · 55 g protein · 15 minutes · 2 servings

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Grilled Chicken Salad with Mixed Greens and Brown Rice

This vibrant grilled chicken salad combines tender, juicy chicken breast with fresh mixed greens, crisp cucumber, and sweet cherry tomatoes, all served over a bed of nutty brown rice. Drizzled with a simple olive oil and balsamic vinegar dressing, it’s a wholesome and satisfying meal perfect for lunch or dinner.

615 kcal 55 g protein 15 minutes

Ingredients

grilled chicken breast 6 oz
mixed salad greens 2 cups
cucumber 1/2 cup
cherry tomatoes 1/2 cup
brown rice 1/2 cup
olive oil 1 tbsp
balsamic vinegar 1 tbsp

Method

Cook the brown rice. If you don’t have cooked brown rice ready, start by rinsing 1/4 cup of dry brown rice under cold water. Then, combine it with 1/2 cup water in a small pot, bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes until tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Tip: Cooking rice first allows it to cool slightly, which helps keep the salad fresh.
Prepare the grilled chicken. If your chicken breast is not yet grilled, season 6 oz of chicken breast with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice into strips.
Tip: Resting the chicken after grilling keeps it juicy.
Prepare the vegetables. Wash and dry 2 cups of mixed salad greens thoroughly to avoid sogginess. Slice 1/2 cup of cucumber into thin rounds and halve 1/2 cup of cherry tomatoes.
Tip: Using a salad spinner helps dry greens quickly and evenly.
Make the dressing. In a small bowl, whisk together 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar until well combined.
Tip: Add a pinch of salt and pepper if desired to enhance flavor.
Assemble the salad. In a large bowl, combine the mixed greens, sliced cucumber, cherry tomatoes, and cooked brown rice. Toss gently to mix. Arrange the sliced grilled chicken on top. Drizzle the olive oil and balsamic vinegar dressing evenly over the salad.
Tip: Toss just before serving to keep greens crisp.

Pro tips

Cook brown rice in advance and refrigerate to save time on busy days.
Use a meat thermometer to check chicken doneness for safe and perfect cooking.