Herbes de Provence Grilled Chicken on Mixed Greens is fresh, light, and still filling enough for dinner.
To make this recipe, you will need chicken breasts, olive oil, fresh lemon juice, garlic, herbes de Provence, mixed salad greens, baby spinach, green onions, Dijon mustard, honey, salt, and black pepper.
This is a solid choice when you want grilled chicken without a heavy side dish. The chicken gets a herby lemon flavor, then it’s served over greens with a small batch vinaigrette.
It has enough protein to work as a main course, but it still feels fresh enough for lunch or a warm-weather dinner.
Keep a good pair of tongs, a cutting board, and measuring spoons nearby for this recipe. A grill pan also works when outdoor grilling isn’t happening.
Why You’ll Love This Herbes de Provence Grilled Chicken on Mixed Greens
High Protein Main Dish
Each serving has 31 grams of protein, so this salad can stand on its own as lunch or dinner.
Fresh Lemon Flavor
The chicken and vinaigrette both use lemon juice, which keeps the recipe bright without making it heavy.
Uses Common Ingredients
Chicken breast, greens, spinach, green onions, mustard, honey, and olive oil are familiar ingredients that are easy to use together.
Great for Grilling Season
This recipe works well when you want something fresh from the grill without a lot of extra sides.
Works for Meal Prep
The chicken can be grilled ahead of time and stored separately from the greens and vinaigrette.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead of chicken breasts. They may need a little more time on the grill, so check the internal temperature.
Herbes de Provence
Use Italian seasoning if you don’t have herbes de Provence. The flavor will be different, but it still works well with lemon and garlic.
Mixed Salad Greens
Romaine, spring mix, arugula, or chopped green leaf lettuce can be used in place of mixed salad greens.
Baby Spinach
Use extra mixed greens if you don’t have baby spinach.
Green Onions
Thinly sliced red onion or chives can be used instead of green onions.
Dijon Mustard
Yellow mustard can work in a pinch, but Dijon gives the vinaigrette a smoother flavor.
Honey
Maple syrup can be used in place of honey in the vinaigrette.
Fresh Lemon Juice
Bottled lemon juice can be used if needed, but fresh lemon juice gives the salad a cleaner flavor.
Olive Oil
Avocado oil can be used in both the chicken marinade and the vinaigrette.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Herbes de Provence Grilled Chicken on Mixed Greens
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the chicken:
- 1¼ pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 2 cloves garlic minced
- 1½ teaspoon herbes de provence
- salt to taste
- ground black pepper to taste
For the salad:
- 4 cups fresh mixed salad greens
- 1 cup fresh baby spinach
- 2 green onions thinly sliced
For the vinaigrette:
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Place the chicken breasts on a cutting board. Trim any visible fat from the chicken. Pound thick chicken breasts to an even thickness.
- In a medium mixing bowl, add the olive oil, lemon juice, garlic, herbes de Provence, salt, and black pepper for the chicken. Stir until well mixed.
- Add the chicken to the bowl. Turn each chicken breast until coated with the marinade.
- Cover the bowl. Refrigerate the chicken for at least 30 minutes.
- In a large bowl, add the mixed salad greens, baby spinach, and sliced green onions. Toss gently to mix. Set the salad aside.
- In a small mixing bowl, add the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper for the vinaigrette. Using a wire whisk, mix until smooth.
- Preheat the grill or grill pan over medium-high heat. Lightly oil the grill grates if needed.
- Remove the chicken from the marinade. Let the extra marinade drip off.
- Place the chicken on the hot grill. Cook for 4 to 6 minutes. Turn the chicken over with tongs. Cook for 4 to 6 minutes more, or until the chicken reaches 165 degrees F in the thickest part.
- Transfer the grilled chicken to a cutting board. Let the chicken rest for 5 minutes.
- Slice each chicken breast into thin strips.
- Drizzle the vinaigrette over the salad greens. Toss gently until the greens are lightly coated.
- Divide the dressed greens among 4 plates. Arrange the sliced grilled chicken on top of each salad.
- Serve right away.
Notes
Tips and Tricks
Pound the chicken evenly – Chicken breasts cook better when they are close to the same thickness. This helps prevent dry edges and undercooked centers. Slice against the grain – Cutting the chicken against the grain helps the slices stay tender. Let the grill heat before adding chicken – A hot grill helps the chicken cook evenly and makes better grill marks.Storing and Reheating
Store the Chicken – Place leftover grilled chicken in an airtight container. Refrigerate for up to 3 days. Store the Greens – Place undressed greens in a separate airtight container. Refrigerate for up to 2 days. Store the Vinaigrette – Place the vinaigrette in a small covered container. Refrigerate for up to 3 days. Shake or whisk before serving. Reheat in a Skillet – Place the chicken in a skillet over low heat. Warm until heated through. Reheat in the Microwave – Place the chicken on a microwave-safe plate. Cover loosely and heat in short intervals until warm.Nutrition
Shop our kitchen essentials and favorite cooking tools in our Amazon Storefront.
You May Also Like
