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Sliced grilled chicken with visible grill marks and herb seasoning served over fresh mixed greens for a simple grilled chicken salad.

Herbes de Provence Grilled Chicken on Mixed Greens

Nesting Lane
Herbes de Provence Grilled Chicken on Mixed Greens is a high protein chicken salad with lemon vinaigrette, spinach, green onions, and fresh mixed greens.
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Prep Time 20 minutes
Cook Time 12 minutes
marinate 30 minutes
Total Time 1 hour 2 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Grill
Medium Mixing Bowl
Small Mixing Bowl
Whisk
Cutting Board
Chef's Knife
Tongs

Ingredients
 

For the chicken:

For the salad:

  • 4 cups fresh mixed salad greens
  • 1 cup fresh baby spinach
  • 2 green onions thinly sliced

For the vinaigrette:

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

5 WW Smart Points

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

Calories: 243kcalCarbohydrates: 4gProtein: 31gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 91mgSodium: 342mgPotassium: 676mgFiber: 1gSugar: 1gVitamin A: 1276IUVitamin C: 19mgCalcium: 36mgIron: 2mg
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