Grilled Chicken Salad with Mixed Greens, Cherry Tomatoes, and Walnuts

Ingredients

• Grilled chicken breast 6 oz
• Mixed greens 2 cups
• Cherry tomatoes 0.5 cup
• Chopped walnuts 1 oz
• Olive oil and balsamic vinegar dressing 1 tbsp

Method

1. Prepare the Chicken. If your chicken breast is not yet cooked, season it lightly with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side until fully cooked and juices run clear. Let it rest for 5 minutes, then slice into strips.
   Tip: Resting the chicken after grilling keeps it juicy and tender.
2. Wash and Prep the Vegetables. Rinse the mixed greens thoroughly under cold water and spin or pat dry to remove excess moisture. Slice the cherry tomatoes in half to release their flavor and make them easier to eat.
   Tip: Dry greens help the dressing stick better and prevent sogginess.
3. Toast the Walnuts. In a dry skillet over medium heat, toast the chopped walnuts for 2-3 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
   Tip: Watch walnuts closely to avoid burning; they toast quickly.
4. Assemble the Salad. In a large bowl, combine the mixed greens, halved cherry tomatoes, and toasted walnuts. Add the sliced grilled chicken on top.
   Tip: Use a large bowl to toss ingredients easily without spilling.
5. Dress and Serve. Drizzle the olive oil and balsamic vinegar dressing evenly over the salad. Toss gently to combine all flavors. Serve immediately for the freshest taste.
   Tip: Add dressing just before serving to keep greens crisp.

Pro tips

• For extra flavor, marinate the chicken breast in olive oil, garlic, and herbs for 30 minutes before grilling.
• Use a salad spinner to dry greens efficiently and prevent sogginess.