Grilled Chicken and Watercress Salad with Apple Cider Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken breast atop peppery watercress and crisp vegetables, dressed in a bright apple cider vinaigrette for a refreshing meal. This Whole30 recipe, ready in about 37 minutes, pairs chicken breast, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 12 min Serves 4 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Marinate 1.2 lbs chicken breast (sliced into 1/2-inch medallions) in 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper for 20 minutes.
  2. Step 2: Preheat grill to medium-high. Grill chicken medallions for 5-6 minutes per side until internal temperature reaches 165°F.
  3. Step 3: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tbsp olive oil, and 1 tsp Dijon mustard to make the dressing.
  4. Step 4: Toss 5 oz watercress, 1 cup sliced cucumber, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion in a large bowl with half the dressing.
  5. Step 5: Slice grilled chicken and arrange over the salad. Drizzle with remaining dressing.