My Favorite Grilled Chicken and Veggie Salad is the perfect recipe to make for your weekly meal prep! It’s low carb, paleo friendly, and DELICIOUS.
Is there anything better than grilled meats? You just can’t reach this level of deliciousness with an oven or stove.
This recipe for My Favorite Grilled Chicken and Veggie Salad is my favorite thing to make on a Sunday so I can eat it for lunch all week! The grilled chicken marinade recipe here is to-die-for and makes the tenderest, juiciest, most delicious chicken.
Plus, why add boring vegetables to your salad when you could add grilled vegetables instead?! Simply brush them with olive oil and give them a good char on both sides. You can use pretty much any vegetables you want, and if there’s extras, throw them in your eggs or sandwiches or just eat them with a fork! They’re so good.
Now about the salad. I love the combination of chicken, lots of colorful vegetables, and feta cheese! You can sub any cheese you want, or omit if you’re not into that sort of thing.
I just pack these salads into food storage containers at the beginning of the week and have lunches ready to grab and go! Wait to put the dressing on until you’re ready to eat though.
I didn’t include a salad dressing recipe because the chicken and veggies are so flavorful from the grill that I usually just keep it simple with balsamic vinegar and olive oil. You can use any of your favorite salad dressings!
Save RecipeIngredients
- 3 boneless skinless chicken breasts, cut in half lengthwise
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 bunch asparagus, stems removed and chopped
- 1 tomato (optional), sliced
- Feta cheese
- 1 bag spinach
- For the marinade:
- 1?4 cup apple cider vinegar
- 3 tablespoons whole grain mustard
- 3 cloves garlic, minced
- 1 lime, juiced
- 1?4 cup brown sugar
- Salt and pepper, to taste
- 6 tablespoons olive oil
Instructions
- Combine the marinade ingredients in a bowl. Pour into a large Ziploc bag and add the chicken. Marinate overnight or at least 8 hours.
- Place all the prepared vegetables except tomatoes in a large bowl. Toss with salt, pepper and olive oil until they're coated. Drizzle or brush each tomato slice with olive oil.
- Preheat your grill to medium-high heat. Place the vegetables on the grill and grill until they start to char on both sides. The asparagus will probably get done before the rest. Set the grilled veggies aside once done.
- Next, remove the chicken from the marinade and discard the marinade. Grill until no longer pink, about 5 minutes per side.
- To assemble the salad, top spinach with veggies, one of the chicken breasts, and feta cheese.
- Drizzle with your favorite salad dressing! (I just use balsamic and EVOO since the ingredients are so full of flavor from the grill)
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