Whole30 Grilled Chicken Salad
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Spring is in the air, and that means more grilling, fresh produce, and family picnics!
My husband and I grill all year long here in Maine. There is nothing like a fresh grilled burger or chicken breast in the dead of winter to give you a little hope that spring and summer are (eventually) coming.
This salad is easy to put together and is full of colorful veggies. Top it off with one of Primal Kitchen’s Salad Dressings (the ranch is my favorite) to make a delicious and filling Paleo & Whole30-approved summer salad.
Recipe Profile:
High Protein
Low Carb
Mediterranean Diet
Paleo
Whole30
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Servings: 4
Ingredients:
1 lb. chicken breasts
1 bag mixed spring greens
1 yellow bell pepper, cut into slices
1 red onion, cut into thin slices
1 cup cherry tomatoes, cut in halves
Optional Additions:
crumbled bacon
walnut pieces
dried cranberries (no sugar added)
feta cheese (not Paleo or Whole30)
Directions:
Start your grill and allow it to heat up. If you have a pellet grill or are able to control the temperature, set it to around 350 degrees F.
Place the chicken on the grill and cook for 8-10 minutes on each side, until the chicken has reached an internal temperature of 165 degrees F. Once they are cooked, transfer to a plate and allow them to sit for about 5 minutes.
Prepare your salad in either a large salad bowl or divided into 4 individual salads. Evenly distribute the spring greens, yellow bell pepper, red onion, and cherry tomatoes.
Add crumbled bacon, walnut pieces, dried cranberries, or any other addition to your salad that you’d like.
Top with the grilled chicken.
Serve with about 2 Tablespoons of salad dressing per salad.
Enjoy!
Nutrition (not including optional additions & salad dressing)
Calories: 188 | Total Fat: 3 g | Total Carb: 11 g | Protein: 27 g | Sugar: 3 g | Fiber: 3 g
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