Quick and Healthy Mixed Green Salad with Grilled Chicken Recipe!

When you’re looking for a quick meal that doesn’t skimp on flavor or nutrition, this Mixed Green Salad with Grilled Chicken and Dijon Vinaigrette is a perfect choice.

Packed with fresh vegetables, lean protein, and a tangy Dijon vinaigrette, this salad is not only satisfying but also incredibly versatile. Whether you’re a novice in the kitchen or just someone who enjoys a delicious, wholesome meal, Chef Mark Sandoval’s recipe will become a staple in your repertoire.

Why You Will Love This Recipe

This salad is the ultimate combination of convenience and taste. First, it’s incredibly quick and easy to prepare, taking less than 20 minutes from start to finish. It’s also packed with nutrients, offering balanced protein, fiber, and healthy fats to keep you full and energized.

Plus, the recipe is highly customizable; you can easily swap out ingredients or add your favorite toppings to make it your own. Finally, it’s a great option for meal prep, as the ingredients hold up well and can be stored for later use.

Ingredients You’ll Need

Before you start, gather all your ingredients. Each one plays a crucial role in building the flavors and textures of this salad. Here’s a brief overview of what you’ll need:

Ingredient	Description
Mixed baby lettuce	A blend of tender lettuce leaves like lolla rossa, baby spinach, arugula, and frisée.
Carrot – batonnet	Carrots cut into small sticks (batonnet) for a crunchy texture.
Mushroom – sliced	Thinly sliced mushrooms add a meaty texture and earthy flavor.
Cherry tomatoes – halved	Small, sweet tomatoes cut in half for bursts of juicy flavor.
Cucumber – sliced	Sliced cucumber adds a refreshing, hydrating element.
Radish – 3 ea., sliced	Sliced radishes offer a peppery crunch.
Red onion – sliced	Adds a mild sharpness and vibrant color.
Sugar snap peas	Sweet and crisp, these add both flavor and texture.
Dijon vinaigrette	A simple dressing made with Dijon mustard, vinegar, and oil for tanginess.
Protein of your choice	Choose between grilled chicken, tofu, or another protein to suit your taste.
Grilled bread – 2 slices	Adds a crunchy, toasty element on top of the salad.
Kosher salt	A coarse salt is used for seasoning and enhancing the flavors.
Fresh cracked pepper	It Adds a final touch of seasoning with freshly ground pepper.

Kitchen Tools You’ll Need

Having the right tools makes any recipe easier to execute. Here’s what you’ll need to prepare this salad:

Tool	Description
Cutting board	A sturdy surface to safely chop and slice your ingredients.
Chef’s knife	Large spoons are used to mix the salad, ensuring all ingredients are evenly coated.
Mandoline slicer	A tool that helps achieve thin, even slices, especially useful for radishes and onions.
Mixing bowl	A large bowl to toss and mix the salad ingredients together.
Kitchen knife	An additional knife for various slicing or chopping tasks.
Tossing spoons	Large spoons used to mix the salad, ensuring all ingredients are evenly coated.
Whisk	A tool for mixing the vinaigrette until it’s emulsified and smooth.
Kitchen towels	Useful for cleaning up spills and drying your hands or tools during preparation.

Step-By-Step Recipe Instructions

It’s time to bring this salad together now that everything is ready. Follow these simple steps:

Prepare the Ingredients:

• Start by washing and drying all your vegetables. This step is crucial for removing any dirt or residues.
• Pat the leaves and other veggies dry with kitchen towels to keep them crisp.
• Next, slice the carrot into batonnet, mushrooms, cucumber, radish, and red onion. The mandoline slicer will be particularly useful for getting thin, uniform slices for the radishes and onions.

Grill the Protein:

• Season your protein of choice, whether chicken, tofu, or another option, with kosher salt and fresh cracked pepper.
• Heat your grill or pan to medium-high and cook the protein until it’s fully done and has a nice char.
• Once cooked, set it aside to rest for a few minutes before slicing.

Make the Vinaigrette:

• In a small bowl, whisk together Dijon mustard, vinegar, and olive oil until emulsified and smooth. The mustard helps to bind the oil and vinegar together, creating a creamy, tangy dressing.

Toss the Salad:

• Combine the mixed baby lettuce, sliced vegetables, and sugar snap peas in a large mixing bowl.
• Add the grilled protein on top and drizzle the Dijon vinaigrette over everything.
• Use tossing spoons to gently mix the salad, ensuring all the ingredients are well coated with the dressing.

Serve:

• Transfer the salad to a large serving bowl or individual plates.
• Top with the grilled bread slices for a crunchy contrast.
• Season with additional salt and pepper to taste, and enjoy immediately.

Tips, Tricks, and Storage Options

Every recipe has its little secrets, and this salad is no exception. Here are some tips and tricks to help you make the most of it:

Tips:

• Mix up your greens! A combination of different lettuces adds complexity in flavor and texture.
• Consider marinating your protein before grilling for extra depth of flavor. A simple olive oil, lemon juice, and garlic marinade works wonders.

Tricks:

• For the crispiest greens, chill them in ice water for a few minutes before assembling your salad.
• If you don’t have a mandoline slicer, you can achieve thin slices by carefully using a sharp knife.

Storage Options:

• Store the salad and dressing separately in airtight containers if you have leftovers. This will keep the greens from getting soggy.
• The salad can be stored in the fridge for up to 2 days. Just remember to toss it with the dressing right before serving.

Serving Suggestions and Pairings

This salad is versatile and pairs well with a variety of dishes and beverages:

• Serve with: A crisp white wine like Sauvignon Blanc or a refreshing iced tea makes a perfect accompaniment.

• Pairings: This salad pairs beautifully with grilled seafood or a light pasta dish. For a more filling meal, you could also serve it alongside a hearty soup.

Conclusion

This Mixed Green Salad with Grilled Chicken and Dijon Vinaigrette is more than just a salad; it’s a complete meal bursting with fresh flavors and textures. It is sure to impress, whether served for lunch, dinner, or even as a starter for a more elaborate meal. The best part? You can easily customize it to suit your taste or dietary needs.

Now it’s your turn! Try out this recipe and tell us how it turns out in the comments below. Don’t forget to share your favorite variations or tips.

Thank you for reading! If you enjoyed this recipe, be sure to follow us on social media and subscribe to our blog for more delicious recipes and cooking tips.

Happy cooking!

Cem

FAQs – Frequently Asked Questions

QUESTION	ANSWER
Can I use a different dressing?	Absolutely! Feel free to use any dressing you prefer, though the Dijon vinaigrette complements this salad perfectly.
What other proteins can I use?	You can substitute grilled chicken with tofu, shrimp, or steak. Each protein adds a unique flavor and texture.
How can I make this salad vegan?	Simply use a plant-based protein like tofu or tempeh. Ensure the Dijon vinaigrette is made with vegan-friendly ingredients.
Can I make this salad ahead of time?	Yes, but keep the dressing separate and toss it with the salad just before serving. This helps maintain the greens’ crispness.
Is there a gluten-free option for the grilled bread?	Yes, use gluten-free bread or omit it entirely. Gluten-free crackers are also a great alternative for added crunch.
What’s the best way to store leftovers?	Store the salad and dressing separately in airtight containers in the fridge. They will stay fresh for up to 2 days.
Can I add other vegetables to this salad?	Definitely! Feel free to include any seasonal vegetables you enjoy, like bell peppers or avocado.
What kind of oil should I use for the vinaigrette?	Olive oil is recommended for its rich flavor, but any neutral oil, such as avocado or grapeseed, works well.
Is this salad kid-friendly?	Yes, this salad can be made kid-friendly by using milder greens and a less tangy dressing. Adjust the toppings to suit their tastes.

Tags: mixed green salad