Ingredients:

• 4 boneless, skinless chicken breasts (approximately 4 ounces each)
• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 red onion , sliced

For the vinaigrette dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

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1. Grilling Chicken:

Preheat the grill to medium-high heat.

Season the chicken breasts with salt and pepper.

Grill the chicken breasts for about 6-8 minutes per side or until cooked through. Set aside and let them rest for a few minutes.

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2. Preparing Vinaigrette Dressing:

‍While the chicken is resting, prepare the vinaigrette dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.

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3. Assembling Salad:

‍Slice the grilled chicken breasts into strips.

In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

Drizzle the vinaigrette dressing over the salad and toss to coat evenly.

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4. Serving:

‍Divide the salad onto plates or bowls.

Top with the sliced grilled chicken.

Serve immediately and enjoy!

#Gluten-free #Dairy-free #Egg free #Paleo #High protein