Healthy Grilled Chicken Salad
We try to eat a salad for dinner about once a week in our home and often serve smaller side salads with other meals. I’ve been inspired by many of the salad recipes that have been popping in my Pinterest feed recently that I can’t wait to try! Meanwhile, I thought I’d share with you the Healthy Grilled Chicken Salad Recipe that we enjoy!
First, if it’s grilling season, I warm up the grill. If it’s not, I warm up my George Foreman. I season some thin chicken cutlets with salt & pepper, garlic powder, and a little dry rub -usually McCormick’s Grill Mates Smokehouse Maple Flavor. When the grill is hot, I add the chicken to let it start cooking and set a timer for 5 minutes. I chop some mixed greens, kale, and spinach, on my cutting board. Next, I slice some small tomatoes in half and add those in. I add about 3 tbsp sunflower seeds.
I wash my mixed greens, kale, and spinach, and place it in a Spin’n Stor Salad Spinning and Storage Bag. I spin it around to remove the excess water. I remove the greens and chop them on my cutting board. You can read more about how the Spin’n Stor Salad Spinning and Storage Bags work in my feature post. Next, I slice some small tomatoes in half and add those in. I add about 3 tbsp sunflower seeds, then some McCormick Salad Toppings (we used to use diced bacon, but these give the added crunch and add a little flavor too). At the 5 minute mark, I turn the chicken over so it cooks evenly on both sides, and set the timer for another 5 minutes. I keep peeled hard-boiled eggs in the fridge, if you don’t have some pre-cooked, just boil some while the chicken is cooking. I slice the hard boiled eggs and add them to the salad. When the chicken is done, slice it and add it to the top of the salad. Grate some fresh parmesan cheese to add to the top, your favorite salad dressing, and dinner is served! Quick, easy, and healthy!
- Chicken Cutlets
- Mixed Greens, Kale, Spinach
- Sunflower Seeds
- McCormick Salad Toppings
- Hard Boiled Eggs
- Parmesan Cheese
- Dry Rub for Chicken
- Garlic Powder
- Salt & Pepper
- Season some thin chicken cutlets with salt & pepper, garlic powder, and a little dry rub
- Grill chicken outdoors or using an indoor grill
- Chop some mixed greens, kale, and spinach
- Slice some small tomatoes in half and add those in
- Add about 3 tbsp sunflower seeds
- Add some McCormick Salad Toppings
- Slice the hard boiled eggs and add them to the salad
- When the chicken is done, slice it and add it to the top of the salad
- Grate some fresh parmesan cheese to add to the top, and dinner is served!
These are a few things I find helpful in my own kitchen when preparing this Healthy Grilled Chicken Salad Recipe:
George Foreman GRP1060B 4 Serving Removable Plate Grill, BlackMcCormick Grill Mates Smokehouse Maple Seasoning, 15.5-OunceMcCormick, Salad Toppins, Crunchy & Flavorful, 3.75oz Bottle (Pack of 3)Trader Joe’s Roasted & Salted Sunflower Seeds 16OzDutis 3-Piece Dishwasher Safe Plastic Cutting Board Set with Non-Slip Feet and Drip Juice Groove, White with Lime GreenJ.A. HENCKELS INTERNATIONAL Classic 8-inch Chef’s KnifeOXO Good Grips Egg Slicer, White/BlackZYLISS Classic Rotary Cheese Grater – NSF Restaurant CertifiedCertified International Corp Tuscany Salad/Dessert Plates, 9Totally Bamboo Salad Hands, 100% Bamboo Salad Servers
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