Grilled Chicken Rainbow Salad

🥗 Grilled Chicken Rainbow Salad

Ingredients

For the salad:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• Salt & pepper to taste

• 4 cups mixed salad greens (spinach, arugula, romaine, etc.)

• 1/2 cup cherry tomatoes, halved

• 1/2 cup shredded purple cabbage

• 1/2 cup shredded carrots

• 1/2 yellow or red bell pepper, sliced thin

• 1/2 cucumber, sliced

• 1/4 cup corn (fresh, canned, or thawed frozen)

• 1/4 cup red onion, thinly sliced

• Optional: avocado slices, crumbled feta, or pumpkin seeds for extra flavor and texture

For the dressing (zesty lemon vinaigrette):

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 1 small garlic clove, minced

• Salt & pepper to taste

Instructions

1. Marinate & grill the chicken:

   • Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.

   • Grill over medium-high heat for 5–7 minutes per side, or until cooked through (internal temp 165°F/74°C).

   • Let rest for 5 minutes, then slice thinly.

2. Make the dressing:

   • Whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until emulsified.

3. Assemble the salad:

   • Arrange salad greens in a large bowl or platter.

   • Add colorful veggies in “rainbow” rows or toss everything together.

   • Top with sliced grilled chicken.

4. Dress and serve:

   • Drizzle with vinaigrette just before serving.

   • Optional: Add feta, avocado, or seeds for an extra layer of richness and crunch.

🌈 Tips:

• Use grilled shrimp, tofu, or salmon for a fun variation.

• For meal prep, keep dressing and chicken separate until ready to eat.

• Want a creamy dressing instead? Try a Greek yogurt ranch or avocado-lime dressing.