A delicious and satisfying meal that combines the best of a classic chicken sub and a fresh salad, packed with a colorful array of vegetables and tender grilled chicken.
Ingredients
Scale:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
4 cups mixed greens (such as spinach, arugula, and romaine)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 small red onion, thinly sliced
1 avocado, diced
1/2 cup shredded mozzarella cheese
1/4 cup sliced black olives (optional)
1/4 cup olive oil (for dressing)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste (for dressing)
Instructions
In a small bowl, mix the olive oil, garlic powder, dried oregano, salt, and pepper until well blended. Rub this mixture over the chicken breasts and marinate for 30 minutes if time allows.
Preheat your grill or grill pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado. Toss gently to mix the ingredients.
Slice the rested chicken into strips and place them on top of the salad.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently. Add the mozzarella cheese and olives if using, then toss again.
Serve immediately or store in the refrigerator for up to two days.
