Whole30 Chicken Garden Salad

Enjoy a fresh burst of flavors with this Whole30 Chicken Garden Salad, a vibrant and wholesome recipe that’s perfect for lunch or dinner. Featuring juicy, marinated grilled chicken breasts seasoned with lemon and garlic, paired with a crisp medley of salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, and creamy avocado, this dish is as nutritious as it is delicious. Drizzled with a light olive oil and lemon dressing, this salad is Whole30-approved, dairy-free, and gluten-free, offering a clean-eating option packed with lean protein and colorful veggies. Ready in just 30 minutes, it’s an ideal choice for healthy meal prepping or a quick, satisfying meal. Perfectly balanced and brimming with fresh ingredients, this salad will delight your taste buds while keeping your wellness goals on track!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 cups mixed salad greens
• 1 pint cherry tomatoes
• 1 large cucumber
• 1 medium red bell pepper
• 0.5 medium red onion
• 1 large avocado
• 0.25 cup fresh parsley

Directions

Step 1

Preheat your grill or a grill pan over medium-high heat.

Step 2

In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, salt, and black pepper. Mix well to create a marinade.

Step 3

Place the chicken breasts on a cutting board and pound them to an even thickness with a meat mallet. This helps them cook evenly.

Step 4

Place the chicken in a shallow dish or a resealable plastic bag, pour the marinade over them, and ensure each piece is coated. Let it marinate for at least 10 minutes.

Step 5

While the chicken is marinating, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the red bell pepper and parsley.

Step 6

On the preheated grill, cook the chicken breasts for 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing it into thin strips.

Step 7

In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

Step 8

Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into cubes and add to the salad.

Step 9

Top the salad with the grilled chicken slices.

Step 10

In a small bowl, whisk the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Drizzle over the salad right before serving.

Step 11

Toss the salad gently to combine all ingredients. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1738.4g)

Amount per serving	% Daily Value*
Calories	1513.5

Total Fat 86.4g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 295.8mg	0%
Sodium 2769.4mg	0%
Total Carbohydrate 68.5g	0%
Dietary Fiber 26.5g	0%
Total Sugars 25.7g
Protein 123.7g	0%

Vitamin D 3.5IU	0%
Calcium 304.6mg	0%
Iron 10.7mg	0%
Potassium 4290.9mg	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: 50.3%

Protein: 32.0%

Carbs: 17.7%