Grilled Chicken Salad (or Grilled Tempeh Salad for Vegan)

Ingredients for Grilled Chicken Salad:

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts (substitute with tempeh for vegan)

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon dried oregano (optional)

For the Salad:

• Mixed greens (lettuce, spinach, arugula, etc.)

• Cherry tomatoes, halved

• Cucumber, sliced

• Balsamic vinaigrette dressing

Instructions:

1. Preheat your grill or grill pan to medium-high heat.

2. If using chicken breasts, season them with olive oil, salt, pepper, and dried oregano (if desired). If using tempeh, you can marinate it in your favorite sauce for extra flavor.

3. Grill the chicken or tempeh for about 5-7 minutes per side (for chicken) or until grill marks appear and it's cooked through. Tempeh should be nicely browned and heated through.

4. While grilling, prepare your salad by tossing mixed greens, cherry tomatoes, and cucumber in a large bowl.

5. Slice the grilled chicken (or tempeh) into thin strips.

6. Arrange the sliced protein on top of the salad and drizzle with balsamic vinaigrette dressing.