Grilled Chicken Salad with Sauteed Veggies

Louis and I did the Whole30 recently for a gut reset and this salad was my go to. I probably made this 3 times a week. The dressing is made with a mere 3 ingredients (salt and pepper to taste don’t count, right?) and the whole thing is Whole30 compliant. Yay! Simple, delicious and healthy are the perfect storm! And if you haven’t noticed, I never give exact measurements for salads because I always just put out our bowls and start filling them.



Grilled chicken

Diced tomatoes

Sliced almonds

1 bell pepper, halved and sliced

1 onion, halved and sliced

Broccoli florets


Sautee the broccoli, bell pepper and onion in a skillet with olive oil. While they cook, put your lettuce, chicken and tomatoes in the bowl. When the veggies are done, put them on top of the salad, hot out of the pan. Top with dressing and sliced almonds!


6 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp dijon mustard

salt and pepper to taste


Put everything in a bowl and whisk with a fork or a small whisk if you have one. That’s it!



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