Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens (spinach, arugula, romaine, etc.)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup roasted sunflower seeds or nuts (almonds, walnuts, etc.)
For the Honey Mustard Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and a pinch of garlic powder or paprika (optional).
- Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil.
- Grill the chicken breasts for about 5 minutes on each side, or until fully cooked (internal temperature reaches 165°F/75°C). Let them rest for a few minutes, then slice into strips.
- Make the Dressing:
- In a small bowl, whisk together Dijon mustard, honey, olive oil, and apple cider vinegar.
- Add salt and pepper to taste. Adjust sweetness or acidity by adding more honey or vinegar, if needed.
- Assemble the Salad:
- In a large bowl or on individual plates, arrange the mixed greens.
- Top with cherry tomatoes, cucumber slices, red onion, crumbled feta cheese, and sunflower seeds or nuts.
- Add the grilled chicken strips on top.
- Serve:
- Drizzle the honey mustard dressing over the salad just before serving.
- Serve immediately and enjoy a fresh, healthy lunch!
Tips for Customization:
- Swap the chicken for grilled shrimp or tofu for a different protein option.
- Add sliced avocado for extra creaminess.
- Use a store-bought dressing if you’re short on time.