American · Lunch
American Garden Chicken Salad
A classic American lunch salad, sliced grilled chicken breast over mixed greens, cucumber, radish, and toasted pumpkin seeds with a apple cider vinaigrette.
$
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
385Calories
42gProtein
16gFat
18gCarbs
5gSugar
3gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Flatten both chicken breasts to even thickness. Rub with 2 tsp olive oil, garlic powder, smoked paprika, half the salt, and pepper. Thinly slice cucumber and radishes.
2
Whisk remaining 3 tsp olive oil, apple cider vinegar, Dijon mustard, honey, remaining salt, and pepper until emulsified.
3
Grill
Heat griddle over high heat. Cook chicken 5–6 minutes per side until internal temp reaches 75°C (165°F). Rest 3 minutes, then slice diagonally.
4
Toast
Heat a dry pan over medium heat. Add pumpkin seeds, stir constantly 2 minutes until golden and popping. Transfer to a bowl.
5
Plate
Arrange greens, cucumber, and radish in two wide bowls. Top each with chicken, scatter pumpkin seeds, drizzle vinaigrette, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g (11.3 oz) boneless skinless chicken breast
- 160g (5.6 oz) mixed salad greens
- 200g (7.1 oz) cucumber
- 120g (4.2 oz) radishes
- 40g (1.4 oz) pumpkin seeds
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 5 tsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey