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Grilled Chicken Salad with Lemon Vinaigrette
This Summer Dinner Salad with Grilled Chicken, Corn, Blueberry and Lemon Vinaigrette is the perfect weeknight meal for a hot summer evening!
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Course:
30 Minute Meal
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
servings
Calories:
459
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
4
chicken breasts
boneless and skinless
Dressing:
1
teaspoons
lemon zest
4
Tablespoons
lemon juice
about 2 lemons worth
3
TBSP
extra virgin olive oil
1
TBSP
honey
salt and pepper
Salad:
8
cups
mixed greens
4
ears of sweet corn
2
cups
blueberries
2
cups
cherry tomatoes
cut in half
1
cup
cucumber
seeded and diced
6
Tablespoons
chopped parsley
6
Tablespoons
chopped basil
salt and pepper
to taste
Instructions
Preheat the grill.
Lightly season chicken with salt and pepper, and clean the corn.
When grill is ready, grill chicken and corn until done. The chikcen should reach 165 F internally.
Allow the chicken to rest 5 minutes.
Cut the kernels off the corn and slice the chicken into strips.
Meanwhile, combine the ingredients for the dressing in a bowl and whisk together.
Divide the mixed greens between the plates.
Top with the blueberries, halved chery tomatoes, diced cucumber, fresh parsley and basil, the corn and the sliced chicken.
Drizzle with the dressing.
Enjoy!
Notes
Serve immediately.
Nutrition
Serving:
1
g
|
Calories:
459
kcal
|
Carbohydrates:
40
g
|
Protein:
43
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
12
g
|
Cholesterol:
102
mg
|
Sodium:
271
mg
|
Fiber:
6
g
|
Sugar:
19
g