American · Lunch
American Garden Chicken Salad (Low-Calorie)
Grilled chicken breast served over crisp mixed greens with cucumber, radish, and toasted pumpkin seeds, finished with apple cider vinaigrette. Smoked paprika and garlic season the chicken; Dijon mustard and honey balance the tangy dressing. A crunchy, protein-forward salad kept deliberately lean and calorie-light.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
339Calories
42.8gProtein
13.8gFat
13.6gCarbs
6.8gSugar
4.1gFiber
1180mgSodium
121mgChol
Instructions
1
Prep
Flatten the chicken breast to even thickness, rub with 0.5 tsp olive oil, garlic powder, paprika, half the salt, and pepper. Thinly slice the cucumber and radish.
2
Heat a grill pan over high heat and sear the chicken 5–6 minutes per side until marked and the internal temperature reaches 165°F (75°C).
3
Rest the chicken uncovered for 3 minutes, then slice diagonally.
4
Toast pumpkin seeds in a dry pan over medium heat, stirring constantly for about 2 minutes until golden and popping.
5
Whisk remaining olive oil, vinegar, mustard, honey, and salt until emulsified.
6
Plate
Arrange greens, cucumber, and radish in a bowl, top with chicken, scatter seeds, and drizzle with dressing.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g boneless skinless chicken breast
- 2.8 oz80g mixed salad greens
- 3.5 oz100g cucumber
- 2.1 oz60g radish
- 0.5 oz15g pumpkin seeds
- 0.5 tsp0.5 tsp garlic powder
- 0.5 tsp0.5 tsp smoked paprika
- 0.375 tsp0.375 tsp salt
- 0.25 tsp0.25 tsp black pepper
- 1.5 tsp7ml olive oil
- 1 tbsp15ml apple cider vinegar
- 0.5 tsp0.5 tsp Dijon mustard
- 0.25 tsp0.25 tsp honey