Grilled Chicken Salad with Lemon Vinaigrette
420 calories · 38 g protein · Lunch
Prep time
15 min
Cook time
12 min
Servings
2
Calories
420 per serving
This grilled chicken salad is the kind of lunch that makes a calorie deficit feel easy. Juicy sliced chicken breast sits over crisp romaine, cherry tomatoes, cucumber, and feta, all tossed in a bright lemon vinaigrette.
At around 420 calories with 38 grams of protein, it keeps you full for hours without eating up your dinner calories. Grill the chicken ahead on Sunday and you can assemble this in under five minutes on busy weekdays.
Ingredients
- boneless skinless chicken breast10 oz (280 g)
- kosher salt, divided1 tsp (3 g)
- dried oregano1 tsp (2 g)
- chopped romaine lettuce6 cups (180 g)
- cherry tomatoes, halved1 cup (149 g)
- diced cucumber1 cup (140 g)
- red onion, thinly sliced1/4 cup (25 g)
- extra virgin olive oil2 tbsp (28 g)
- fresh lemon juice1 tbsp (15 g)
- crumbled feta cheese1 oz (28 g)
Directions
- 1
Pat the chicken dry and season both sides with half the salt, the oregano, and black pepper.
- 2
Heat a grill pan or skillet over medium high heat and cook the chicken 5 to 6 minutes per side until the internal temperature reaches 165°F.
- 3
Transfer the chicken to a cutting board, rest 5 minutes, then slice against the grain.
- 4
Whisk the olive oil, lemon juice, remaining salt, and pepper in a small bowl.
- 5
Toss the romaine, cherry tomatoes, cucumber, and red onion with the vinaigrette in a large bowl.
- 6
Divide the salad between plates, top with sliced chicken and feta, and serve right away.
Nutrition (approximate)
420
Calories
38 g
Protein
14 g
Carbs
22 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Grill up to 4 chicken breasts at once and refrigerate for quick salads all week; they keep 4 days.
- ✓Swap the feta for a quarter of a sliced avocado if you want dairy free, adding about 40 calories per serving.
- ✓Keep the vinaigrette separate until serving so the greens stay crisp.
