This refreshing Summer Chicken Salad is a perfect dish for those warm, sunny days when you crave something light but satisfying. Packed with tender grilled chicken, fresh seasonal vegetables like cucumbers, cherry tomatoes, and mixed greens, it’s balanced with a tangy lemon vinaigrette that adds brightness. Toss in some creamy avocado and crunchy almonds for texture, and you’ve got a delightful meal that’s perfect for picnics, lunch, or a quick dinner. It’s healthy, vibrant, and bursting with flavors of summer!
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens (spinach, arugula, or romaine)
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup sliced almonds (toasted)
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Grill the Chicken: Season the chicken breasts with salt and pepper. Grill them over medium heat for about 6-7 minutes on each side or until cooked through. Let them rest for 5 minutes, then slice them thinly.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, toss together the mixed greens, cucumber, cherry tomatoes, avocado, red onion, and sliced almonds.
- Add Chicken and Dressing: Top the salad with the sliced grilled chicken and drizzle the lemon vinaigrette over the top. Toss gently to coat.
- Serve: Garnish with feta cheese if desired, and serve immediately.
Enjoy your Summer Chicken Salad as a standalone dish or pair it with some crusty bread for a heartier meal!
