Grilled Chicken Breast Salad with Roasted Carrots and Lemon Vinaigrette
Tender grilled chicken breast served over a bed of mixed greens with roasted carrots and a bright lemon dressing. A perfect, light, and satisfying lunch.
Ingredients
- •2 boneless, skinless chicken breasts (about 6 oz each)
- •2 large carrots, peeled and sliced into 1/2-inch rounds
- •5 oz mixed greens
- •1/4 cup olive oil, divided
- •1 tbsp fresh lemon juice
- •1 tsp Dijon mustard
- •1 clove garlic, minced
- •1/2 tsp dried oregano
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). On a baking sheet, toss the sliced carrots with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender and slightly caramelized.
- 2
While carrots are roasting, pat chicken breasts dry. Season generously with salt, pepper, and dried oregano. Heat a grill pan or outdoor grill to medium-high heat.
- 3
Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
- 4
Prepare the lemon vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- 5
Assemble the salads: Divide the mixed greens between two plates or bowls. Top with the roasted carrots and sliced grilled chicken breast. Drizzle generously with the lemon vinaigrette and serve immediately.
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