Heart-Healthy Chicken Garden Salad

Packed with vibrant vegetables and lean protein, the Heart-Healthy Chicken Garden Salad is a perfect balance of flavor and nutrition. Tender grilled chicken breast, marinated with garlic and zesty lemon juice, crowns a bed of crisp mixed greens, juicy cherry tomatoes, refreshing cucumber, and sweet red bell pepper. Creamy avocado, crunchy almonds, and a tangy homemade balsamic dressing elevate this wholesome dish that's as satisfying as it is good for you. Ready in just 30 minutes, this easy-to-make salad is ideal for a light lunch or dinner, offering a medley of textures and fresh flavors that will delight your taste buds. Perfect for those seeking heart-healthy recipes, this meal is brimming with antioxidants, healthy fats, and protein-rich ingredients to keep you feeling energized and nourished. Keywords: heart-healthy salad, chicken salad recipe, quick and healthy dinner, fresh garden vegetables, low-calorie meal.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces skinless boneless chicken breast
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 6 cups mixed greens (e.g., lettuce, spinach, arugula)
• 1 cup cherry tomatoes
• 1 large cucumber
• 1 medium red bell pepper
• 1 large carrot
• 1 medium avocado
• 0.5 medium red onion
• 0.25 cup almonds
• 1.5 tablespoons balsamic vinegar
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by preparing the chicken. Rub both sides of the chicken breasts with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, garlic powder, salt, and pepper. Let it marinate for about 10 minutes while you prepare the vegetables.

Step 2

Heat a grill pan over medium-high heat. Once hot, place the marinated chicken breasts onto the pan. Cook for about 5 minutes on each side or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from the pan and let it rest for a few minutes before slicing into strips.

Step 3

While the chicken is cooking, rinse and dry the mixed greens and place them into a large salad bowl.

Step 4

Halve the cherry tomatoes, and slice the cucumber and red bell pepper into thin rounds. Peel the carrot and cut it into thin matchsticks. Dice the avocado and thinly slice the red onion.

Step 5

Add the sliced vegetables and avocado to the bowl with the mixed greens. Toss gently to combine.

Step 6

Slice the rested chicken breasts into strips and arrange them on top of the salad.

Step 7

Sprinkle the almonds over the salad for added crunch.

Step 8

In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and balsamic vinegar. Drizzle this dressing over the salad.

Step 9

Serve the salad immediately, optionally seasoned with additional salt and pepper to taste.

Nutrition Facts

Serving size	(1491.5g)

Amount per serving	% Daily Value*
Calories	1344.6

Total Fat 79.2g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 238.0mg	0%
Sodium 1466.4mg	0%
Total Carbohydrate 75.5g	0%
Dietary Fiber 29.0g	0%
Total Sugars 27.4g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 422.2mg	0%
Iron 10.6mg	0%
Potassium 3420.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 27.3%

Carbs: 21.6%