Cooking Time
20 Mins
Category
lunch
Grilled Chicken Salad with Mixed Greens
Why it helps
Protein and fibre work well together: fibre slows digestion and helps stabilise blood sugar, which extends the satiety effect of protein and helps prevent energy dips. Lean grilled chicken provides high-quality protein, while mixed greens and colourful vegetables add fibre, vitamin C, and iron. This meal fits well into a balanced lunch pattern that supports sustained energy through the afternoon.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil, plus 2 tablespoons for dressing
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Methods
Rub the chicken breasts with 1 tablespoon of olive oil, paprika, salt, and pepper.
Grill or pan-sear the chicken over medium heat for 6 to 7 minutes per side, until cooked through. Let rest, then slice.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard.
Pour the dressing over the salad and toss to combine.
Top with the sliced grilled chicken and serve.