Grilled Chicken and Autumn Harvest Salad

Mediterranean · Autumn · 40 min · Serves 4 · By The Lesapor Kitchen

This satisfying salad combines juicy grilled chicken with a medley of autumn vegetables. It's easy to make, healthy, and perfect for a cozy dinner. The mustard vinaigrette ties everything together with a tangy finish.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 3 cups mixed salad greens
• 1 cup roasted butternut squash, cubes
• 1/2 cup crumbled feta cheese
• 1/4 cup pumpkin seeds
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Method

1. Preheat a grill to medium-high heat. Rub the chicken breasts with 1 tablespoon of olive oil, oregano, salt, and pepper.
2. Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink inside. Let rest for 5 minutes, then slice.
3. In a large bowl, combine the mixed salad greens, roasted butternut squash, crumbled feta cheese, and pumpkin seeds.
4. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine. Top with the sliced grilled chicken.