Description
This sun-kissed chicken salad is a vibrant, refreshing dish that captures the essence of summer. Juicy chicken breast mingles with crisp mixed greens, sweet cherry tomatoes, and crunchy cucumbers, all drizzled with a zesty homemade dressing. Perfect for picnics or light lunches, this healthy salad nourishes your body while satisfying your taste buds.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper and place them on a parchment-lined baking sheet. Bake for 25-30 minutes until fully cooked.
- Allow the chicken to cool for about ten minutes before chopping it into bite-sized pieces.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey until well blended.
- Add the chopped chicken to the salad mix and drizzle with the dressing. Toss gently to coat all ingredients evenly.
- Serve immediately or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg