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
2.6gSat Fat
1150mgPotassium
110mgCalcium
3.4mgIron
0.5mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
thirty-min-meals
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
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g boneless skinless chicken breast
- 5.6 oz160g mixed salad greens
- 7 oz200g cucumber
- 4.2 oz120g radish
- 1 oz30g pumpkin seeds
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp smoked paprika
- 3/4 tsp3/4 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 3 tsp14ml olive oil
- 2 tbsp30ml apple cider vinegar
- 1 tsp1 tsp Dijon mustard
- 1/2 tsp1/2 tsp honey
