Grilled Chicken Salad with Lemon Vinaigrette and Goat Cheese

Ingredients:

For the Salad:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and pepper to taste

• 6 cups mixed greens (such as spinach, arugula, and romaine)

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, sliced

• 1/4 red onion, thinly sliced

• 1/4 cup crumbled goat cheese

• 1/4 cup sliced almonds or walnuts (optional)

For the Lemon Vinaigrette:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1. Grill the Chicken:

• Preheat the grill to medium-high heat.

• Brush the chicken breasts with olive oil and season with salt and pepper.

• Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.

• Remove from the grill and let it rest for a few minutes before slicing.

2. Prepare the Lemon Vinaigrette:

• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.

3. Assemble the Salad:

• In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Top with the sliced grilled chicken.

• Sprinkle the crumbled goat cheese and sliced almonds or walnuts (if using) over the salad.

4. Dress the Salad:

• Drizzle the lemon vinaigrette over the salad just before serving. Toss gently to combine.

5. Serve:

• Serve the grilled chicken salad immediately and enjoy!

Nutritional Information (approximate per serving):

• Calories: 350-400

• Protein: 30-35g

• Carbohydrates: 10-15g

• Fat: 20-25g

• Saturated Fat: 4-6g