Description
A protein-packed main-course salad with tender grilled chicken, fresh vegetables, hard-boiled eggs, and a tangy-honey Dijon dressing for a balanced, restaurant-quality dish in 30 minutes.
Ingredients
4 boneless skinless chicken breasts
2 tbsp olive oil
1½ tsp salt
½ tsp black pepper
1 tbsp honey
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 heads romaine lettuce, chopped
4 cups kale, chopped
2 cups cherry tomatoes, halved
2 large cucumbers, sliced
1 avocados, cubed
4 large eggs, hard-boiled and sliced
¼ red onion, thinly sliced
¼ cup chopped fresh parsley
Instructions
Season chicken breasts with salt and pepper.
Heat olive oil in a griddle or on a grill at medium-high heat. Grill chicken 6 minutes per side or until fully cooked. Let rest and slice.
Whisk honey, Dijon mustard, and apple cider vinegar for dressing until smooth.
Toss romaine and kale in a large bowl. Top with grilled chicken, avocado, cucumber, cherry tomatoes, red onion, parsley, and hard-boiled eggs.
Drizzle 3–4 tbsp of dressing over the salad before serving.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C)
Adjust dressing consistency with water if too thick
Add crumbled feta cheese for extra richness
Store leftovers in airtight containers for up to 2 days
- Prep Time: 15
- Cook Time: 12
- Category: trends
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 240mg