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Grilled Chicken & Egg Garden Salad

Grilled Chicken & Egg Garden Salad

This fresh and protein-packed salad features tender grilled chicken seasoned with paprika and garlic, paired with hard-boiled eggs, crisp romaine lettuce, cucumbers, and cherry tomatoes, all dressed with a zesty lemon vinaigrette. Perfect for busy weeknights or meal prepping for the week, it's a complete, satisfying meal in one bowl.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Hannah Brooks

Ingredients

  • 2 chicken breasts about 6 to 8 ounces each
  • 1 tablespoon olive oil for the chicken
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt for seasoning
  • 1 head romaine lettuce chopped into bite-sized pieces
  • 2 hard-boiled eggs sliced
  • 1 cucumber sliced into rounds or half-moons
  • 1 cup cherry tomatoes halved
  • 3 tablespoons olive oil for the dressing
  • 1 tablespoon lemon juice freshly squeezed preferred
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • Season the Chicken: Pat the chicken breasts dry with paper towels and place them on a cutting board. In a small bowl, combine paprika, garlic powder, black pepper, and salt. Rub this seasoning mixture evenly over both sides of each chicken breast.
  • Oil and Preheat: Brush both sides of the seasoned chicken with olive oil. Preheat your grill or grill pan to medium-high heat, about 400 to 450 degrees Fahrenheit, for 5 minutes.
  • Grill the Chicken: Place the chicken breasts on the hot grill and cook for 6 to 7 minutes on the first side without moving them. Flip and cook for another 6 to 7 minutes on the second side until the internal temperature reaches 165 degrees Fahrenheit.
  • Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes on a cutting board. Slice into bite-sized strips or chunks for easy salad assembly.
  • Prepare the Vegetables: While the chicken cooks, chop the romaine lettuce into bite-sized pieces, slice the cucumber, and halve the cherry tomatoes. Arrange on your serving plates or in a large mixing bowl.
  • Make the Dressing: Whisk together olive oil, lemon juice, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper to taste.
  • Start with Lettuce: Divide the chopped romaine lettuce evenly among your serving plates or bowls.
  • Layer the Vegetables: Arrange the sliced cucumber, halved cherry tomatoes, and any other optional vegetables on top of the lettuce.
  • Add the Proteins: Place the warm sliced chicken and hard-boiled egg slices on top of the vegetables.
  • Dress and Season: Drizzle with the lemon dressing and season with salt and pepper to taste. Toss gently or serve dressing on the side if preferred.