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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Whisk remaining 3 tsp olive oil, apple cider vinegar, Dijon mustard, honey, remaining salt, and pepper until emulsified.
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.
Toast
Heat a dry pan over medium heat. Add pumpkin seeds, stir constantly 2 minutes until golden and popping. Transfer to a bowl.
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.