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Easy grilled chicken salad with creamy dressing, fresh vegetables, and toasted pine nuts.
Inga

Grilled Chicken Salad with Creamy Dressing

This Easy Grilled Chicken Salad combines juicy mustard-seasoned chicken, crisp vegetables, peppery arugula, and a creamy lemon dressing. It is a fresh and satisfying meal perfect for lunch or a light dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course, Salad
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large head iceberg lettuce, torn or chopped
  • 1 cup (1 oz / 30 g) arugula
  • 3 medium tomatoes, chopped
  • ½ large English cucumber (about 5 oz / 150 g), sliced or chopped
  • 1 medium bell pepper or 2–3 small sweet peppers, chopped

For the Creamy Dressing

  • Juice of ½ lemon, about 2 tablespoons (30 ml)
  • ⅓ cup (2.8 oz / 80 g) sour cream
  • ¼ cup (2 oz / 60 g) mayonnaise
  • 1 tbsp plus 1 teaspoon (20 ml) olive oil
  • 1 tsp dried dill
  • 1 tsp salad seasoning blend
  • ½ tsp salt, or to taste
For the Chicken
  • 1.1 lb (500 g) boneless, skinless chicken breasts
  • 2 tbsp (30 g) mustard
  • Salt, to taste
  • Ground black pepper, to taste
  • Chicken seasoning, to taste, optional
  • 1 tbsp (15 ml) olive oil, for cooking
For Serving
  • 2 tbsp (about 20 g) pine nuts, optional

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Grill pan or large skillet
  • Tongs or spatula
  • Whisk or spoon
  • Meat thermometer, recommended

Method
 

Prepare the Vegetables
  1. Tear or chop the iceberg lettuce into bite-sized pieces and place it in a large bowl. Add the arugula, chopped tomatoes, cucumber, and bell pepper.
Make the Creamy Dressing
  1. Squeeze the lemon juice into a small bowl. Add the sour cream, mayonnaise, olive oil, dill, salad seasoning, and salt. Whisk until smooth and evenly combined.
Dress the Salad
  1. Pour the creamy dressing over the vegetables. Toss gently until all the lettuce and vegetables are evenly coated. Set aside while preparing the chicken.
Prepare the Chicken
  1. Slice the chicken breasts horizontally to create four thinner cutlets. Place them in a bowl and add the mustard, salt, black pepper, and optional chicken seasoning. Mix until every piece is evenly coated.
Cook the Chicken
  1. Heat a grill pan over medium-high heat and add the olive oil. Once the pan is hot, add the chicken and reduce the heat to medium.
    Cook for approximately 5-7 minutes per side, depending on thickness, until golden and completely cooked through. The thickest part of the chicken should reach an internal temperature of 165°F (74°C).
Rest and Slice
  1. Transfer the chicken to a cutting board and let it rest for about 5 minutes. Cut it into strips.
Assemble and Serve
  1. Arrange the sliced chicken over the dressed salad. Sprinkle with pine nuts, if desired, and serve immediately.

Notes

  • If your salad seasoning blend contains salt, reduce the additional salt as needed.
  • Thin chicken cutlets cook more evenly and quickly than thick chicken breasts.
  • Avoid turning the chicken too often so it develops a golden surface.
  • Plain Greek yogurt can replace the sour cream for a lighter dressing.
  • Store the chicken, vegetables, and dressing separately when preparing the salad ahead.
  • Pine nuts are optional and are not included in the estimated nutrition information.