Grilled Chicken Vegetable Salad

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp lemon juice

1/2 tsp garlic powder

1/2 tsp paprika (use sweet or smoked based on preference)

Salt and pepper to taste

For the Salad:

2 cups mixed greens (e.g., arugula, spinach, romaine)

1/2 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup Kalamata olives (optional for Mediterranean flair)

1/4 cup crumbled feta cheese (optional)

1 tbsp extra virgin olive oil (for drizzling)

1 tsp red wine vinegar or more lemon juice

Fresh herbs (parsley or basil), chopped

Instructions

Marinate the Chicken:

In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Coat the chicken breasts with the marinade and let sit for at least 15–30 minutes.

Grill the Chicken:

Heat a grill or grill pan over medium heat. Cook the chicken for 5–6 minutes per side or until internal temperature reaches 165°F (75°C). Let rest, then slice thinly.

Assemble the Salad:

In a large bowl, combine the mixed greens, tomatoes, cucumber, onion, and olives.

Add Chicken and Cheese:

Top with sliced grilled chicken and sprinkle with feta cheese if using.

Dress and Serve:

Drizzle with olive oil and red wine vinegar or lemon juice. Garnish with fresh herbs.