Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- Mixed salad greens (lettuce, spinach, arugula)
- Olive oil for grilling
- Salt and pepper to taste
- For the marinade/dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Whisk together the ingredients for the marinade. Pour half over the chicken breasts and let marinate for at least 30 minutes. Reserve the other half for dressing.
- Preheat the Ninja Speedi to ‘Grill’ setting.
- Brush the zucchini, bell peppers, and onion with olive oil, and season with salt and pepper.
- Grill the chicken and vegetables in the Ninja Speedi, working in batches if necessary, until the chicken is cooked through and the vegetables are tender and charred.
- Once cooked, let the chicken rest for a few minutes, then slice it.
- On a large platter, arrange the salad greens, grilled chicken, and vegetables.
- Drizzle the reserved dressing over the salad.
- Toss gently and serve.
Notes
- You can customize the salad with your favorite vegetables or add-ins like nuts or croutons.
- The dressing can be adjusted according to your taste preferences.
- This salad is great for meal prep and can be stored in the refrigerator.
- Prep Time: 40 minutes (including marination)
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4th of the salad
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg