Day 1 - Lunch Chicken Salad with Mixed Greens, Cucumbers, and a Light Vinaigrette, with Quinoa or Brown Rice on the Side (Healthy and Balanced Meal)

A light and nutritious salad featuring tender grilled chicken served on a bed of mixed greens and cucumbers, dressed with a tangy vinaigrette. Paired with a side of quinoa or brown rice, this meal is high in protein, fiber, and healthy fats, making it perfect for a healthy lunch or dinner.

01 Information

Grade

Serving

Calorie

Prep Time

Cook Time

Total Time

Easy

1 Servings

480 Kcal

15 Mins

20 Mins

35 Mins

02 Ingredients

For the Grilled Chicken Salad:

  • 1 Chicken Breast (grilled and sliced)

  • 2 cups Mixed Salad Greens (e.g., spinach, arugula, kale)

  • ½ Cucumber (sliced)

  • 1 tbsp Olive Oil (for grilling)

  • Salt (to taste)

  • Black Pepper (to taste)


    For the Vinaigrette:

  • 1 tbsp Olive Oil

  • 1 tbsp Balsamic Vinegar (or Lemon Juice)

  • 1 tsp Dijon Mustard (optional)

  • 1 tsp Honey (optional)

  • Salt and Black Pepper (to taste)


    For the Side:

  • ½ cup Quinoa or Brown Rice (cooked)

03 Method

Step 1
For the Grilled Chicken:
Preheat grill or skillet over medium-high heat. Season Chicken Breast with Salt and Black Pepper, then grill for 5–7 minutes per side, until fully cooked and internal temperature reaches 75°C (165°F). Let rest before slicing.

Step 2
For the Salad:
In a large bowl, combine Mixed Salad Greens and Cucumber slices. Add the grilled Chicken on top.

Step 3
For the Vinaigrette:
In a small bowl, whisk together Olive Oil, Balsamic Vinegar (or Lemon Juice), Dijon Mustard, Honey, Salt, and Black Pepper.

Step 4
Drizzle the vinaigrette over the salad and toss gently to combine.

Step 5
For the Side:
Cook Quinoa or Brown Rice according to package instructions. Serve on the side with the salad.