Grilled Chicken Salad with Mixed Greens, Cucumber and Balsamic Vinaigrette

Ingredients

• Grilled chicken breast 6 oz
• Mixed greens 3 cups
• Cucumber 0.5 unit
• Cherry tomatoes 0.5 cup
• Balsamic vinegar 2 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the Chicken. If your chicken breast is not already grilled, season a 6 oz chicken breast with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 5 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing it thinly.
   Tip: Resting the chicken after grilling helps keep it juicy.
2. Prepare the Vegetables. Wash and dry 3 cups of mixed greens thoroughly to remove any dirt. Slice half a cucumber into thin rounds. Halve 1/2 cup of cherry tomatoes. Place all the vegetables into a large salad bowl.
   Tip: Use a salad spinner to dry greens quickly and avoid soggy salad.
3. Make the Balsamic Vinaigrette. In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 tablespoon of olive oil until fully combined. This simple vinaigrette will add a tangy and rich flavor to your salad.
   Tip: Whisking the dressing just before adding it to the salad ensures freshness.
4. Assemble the Salad. Add the sliced grilled chicken on top of the mixed greens, cucumber slices, and cherry tomatoes. Drizzle the balsamic vinaigrette evenly over the salad.
   Tip: Toss gently to coat all ingredients evenly without bruising the greens.
5. Serve and Enjoy. Transfer the salad to a serving plate or eat directly from the bowl. Enjoy your nutritious and delicious grilled chicken salad immediately for the best taste and texture.
   Tip: Pair with a slice of whole-grain bread if you want extra carbs.

Pro tips

• Use a meat thermometer to ensure chicken is cooked safely without drying out.
• Prepare the vinaigrette fresh each time to keep flavors bright and vibrant.