Grilled Chicken Spinach Salad with Cheddar & Creamy Mint Dressing

A vibrant, refreshing salad featuring slices of grilled chicken breast atop a bed of spinach, studded with cheddar cubes, and drizzled with a homemade creamy dressing. Fresh mint leaves add a zesty pop for both flavor and presentation.

Steps

1. Season the chicken breast with salt and pepper and brush with olive oil. 2. Grill the chicken breast over medium-high heat for 4-5 minutes per side, until cooked through. Let it rest, then slice thinly. 3. In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, and a pinch of salt to make the creamy dressing. 4. Place spinach leaves on a plate. Scatter cheddar cheese cubes on top. 5. Arrange grilled chicken slices over the salad. 6. Drizzle with the creamy dressing and garnish with fresh mint leaves. 7. Serve immediately.

1 chicken breast (boneless, skinless) 2 cups fresh spinach leaves 40g cheddar cheese, cut into cubes 1 tablespoon fresh mint leaves 1 tablespoon olive oil Salt and pepper, to taste 2 tablespoons Greek yogurt 1 teaspoon lemon juice 1/2 teaspoon Dijon mustard 1/2 teaspoon honey