Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil, plus extra for grilling
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens (I love a mix of peppery rocket, crisp romaine, and tender baby spinach)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup toasted walnuts or pecans (optional, for crunch)
- 1/4 cup crumbled feta or goat cheese (optional, for creaminess)
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Substitution suggestions: If you prefer, swap chicken breasts for thighs for extra juiciness. For nuts, almonds or sunflower seeds work beautifully. For dairy-free, omit the cheese or replace with sliced avocado for creaminess.
Instructions
- Start by preheating your grill or grill pan to medium-high heat. If you’re lucky enough to have a garden barbecue like we did in Devon summers, this is your moment to shine.
- While the grill heats, prepare the chicken. Pat the breasts dry with kitchen paper to ensure a good sear. Rub them all over with 2 tablespoons of olive oil, then sprinkle with smoked paprika, garlic powder, salt, and freshly ground black pepper. I always do this step with a little hum — it’s my secret to infusing love into the meat.
- Drizzle a touch of olive oil over the grill grates to prevent sticking. Place the chicken breasts on the grill and 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 those beautiful char marks that smell like summer.
- While the chicken rests for 5 minutes (this is key to keeping it juicy), assemble your salad base. Toss the mixed greens, halved cherry tomatoes, sliced cucumber, and red onion in a large bowl.
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until emulsified. This dressing should be bright and tangy, with just a hint of sweetness — the kind that reminds me of the tangy dressings my mum would make to lift any salad from ordinary to unforgettable.
- Slice the rested chicken breasts thinly and arrange them atop the salad. Drizzle with the dressing, then scatter the toasted nuts and crumbled cheese over the top for that perfect final flourish.
- Give everything a gentle toss just before serving, making sure each bite is a harmonious blend of smoky chicken, fresh greens, and zesty dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
