Lean and Green Chicken Salad

About this recipe

This modern take on the Lean and Green Chicken Salad offers a balanced combination of lean protein and fresh vegetables. The salad is topped with a light, flavorful dressing, making it perfect for a nutritious meal that leaves you satisfied and energized. Whether for lunch or dinner, this salad is a quick and delicious way to enjoy a healthy diet.

Ingredients

• 2 boneless, skinless chicken breasts
• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Season the chicken breasts with salt and pepper and place them on a baking sheet.

3. 3

   Bake for 20-25 minutes, or until cooked through. Let cool and slice into strips.

4. 4

   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, red onion, cilantro, almonds, and feta cheese.

5. 5

   In a small bowl, whisk together olive oil, Greek yogurt, red wine vinegar, Dijon mustard, garlic, salt, and pepper.

6. 6

   Pour the dressing over the salad and toss to combine.

7. 7

   Top the salad with sliced chicken and serve.

8. 8

   Enjoy your healthy and tasty meal!