Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil, plus extra for grilling
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 6 cups mixed salad greens (such as rocket, baby spinach, and watercress)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional, for a creamy contrast)
- 1/4 cup toasted pine nuts or walnuts
- Fresh herbs such as parsley or basil for garnish
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Substitution suggestions: If you prefer, swap the chicken breasts for thighs — they’ll be juicier and more forgiving on the grill. For a dairy-free option, leave out the feta or replace it with avocado slices. And if nuts aren’t your thing, toasted seeds like pumpkin or sunflower also add a lovely crunch.
Instructions
- Begin by preparing the chicken. In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts for a lovely, even seasoning.
- Preheat your grill or grill pan over medium-high heat. I remember my mum always said, “A hot grill means good sear,” and she was right — it locks in the juices beautifully.
- Lightly oil the grill grates to prevent sticking, then place the chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). You’ll know it’s ready when the juices run clear and the outside has a nice charred look.
- While the chicken cooks, prepare your salad ingredients. Toss the salad greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.
- Make the dressing by whisking together the olive oil, balsamic vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper in a small jar or bowl. Shake or whisk until emulsified.
- Once the chicken is cooked, allow it to rest for 5 minutes to keep it juicy. Then slice it thinly against the grain — this helps keep each bite tender.
- Arrange the sliced chicken over the salad greens, sprinkle the crumbled feta and toasted nuts on top, and drizzle with the dressing.
- Finish with a scattering of fresh herbs for a fragrant pop of colour and flavour. My mum always said a sprinkle of fresh parsley makes everything taste a little more like home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
