Description
Marinated and grilled chicken breast served over crisp lettuce with hard-boiled eggs, tomatoes, grilled corn, cucumbers, and avocado for a healthy, protein-packed summer meal.
Ingredients
Scale
- 8 ounces boneless, skinless chicken breasts
- 1/2 cup fresh lemon juice
- 3 Tablespoons Worcestershire Sauce
- 1/4 cup olive oil
- 2 Tablespoons fresh oregano (or 2 teaspoons dried)
- 1/4 cup fresh parsley (or 4 teaspoons dried)
- 1/4 cup fresh basil (or 4 teaspoons dried)
- 3 cloves garlic, minced
- 1 Tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Lettuce
- Tomatoes
- Corn (grilled or canned)
- Red onion
- Avocado
- Hard boiled eggs
- Cucumbers
- Red peppers (grilled)
Instructions
- Marinate Chicken: Whisk together marinade ingredients, pour over chicken in a dish or bag, and refrigerate for 1 to 8 hours.
- Grill Chicken: Heat grill to medium-high (375°F). Grill chicken for 4 minutes per side, then reduce heat to low and cook for 10-15 minutes until internal temperature reaches 160°F. Rest until it reaches 165°F.
- Assemble Salad: Wash and prepare lettuce and toppings. Slice the rested chicken and layer over the greens with desired toppings and serve.
Notes
Chicken can be grilled indoors using a grill pan if preferred. Leftovers should be stored with dressing separated for freshness. Chicken can be prepped up to two days in advance.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 486 kcal
- Sugar: 11 g
- Sodium: 986 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 73 mg
Keywords: grilled chicken salad, healthy salad, summer meal, chicken breast, protein salad