Grilled Lemon-Pepper Chicken Salad with Mixed Greens

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 salad recipe (low carb), ready in about 40 minutes, pairs boneless skinless chicken breasts, lemon juice, black pepper 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.

Ingredients

• 2 (about 6 oz each) boneless skinless chicken breasts
• 2 tbsp lemon juice
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil
• 4 cups mixed salad greens
• 1 cup halved cherry tomatoes
• 1 medium, thinly sliced cucumber
• 1/4 medium, thinly sliced red onion
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.