Grilled Lemon-Pepper Chicken Salad with Mixed Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and refreshing salad featuring juicy grilled chicken seasoned with lemon and black pepper atop crisp mixed greens and a tangy vinaigrette. This american-inspired salads (low carb) ready in about 40 minutes pairs lemon juice, freshly ground black pepper, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk 2 tbsp lemon juice, 1 tsp black pepper, 2 tbsp olive oil, and 1/2 tsp salt. Add 2 boneless skinless chicken breasts and marinate for 20 minutes at room temperature.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken grills, toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 medium thinly sliced cucumber, and 1/4 thinly sliced red onion in a large bowl.
  4. Step 4: In a small bowl, whisk 1 tbsp balsamic vinegar, 1 tsp honey, and 1 tbsp olive oil until emulsified.
  5. Step 5: Slice grilled chicken thinly against the grain and place over the salad. Drizzle with vinaigrette and serve immediately.

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Frequently asked questions

How long does Grilled Lemon-Pepper Chicken Salad with Mixed Greens take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Pepper Chicken Salad with Mixed Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Pepper Chicken Salad with Mixed Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Pepper Chicken Salad with Mixed Greens for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Lemon-Pepper Chicken Salad with Mixed Greens low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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