Grilled Chicken Salad with Grapefruit Thyme Dressing

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 servings


  • 4 medium boneless skinless chicken breast halves
  • 1 tablespoon coconut oil
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped green onions
  • 1 medium cucumber sliced
  • 4 cups baby spinach
  • 1 large tomato diced
  • 1/4 cup grapefruit juice
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh thyme
  • 1 clove garlic minced


  • Preheat grill to MEDIUM-HIGH.
  • Rub chicken with coconut oil then sprinkle with salt and pepper; place on preheated grill and cook for 7 minutes per side or until no longer pink in the center. Remove chicken from the grill; cool then chop.
  • Prepare salad: In a large bowl, toss together chopped chicken with next 4 ingredients (green onions through tomato).
  • Prepare dressing: In a small bowl, whisk together remaining ingredients (grapefruit juice through garlic); pour mixture over the salad. Toss and serve.


SERVING SUGGESTION: Grilled eggplant: Slice 2 medium eggplants in half lengthwise. Cut off enough skin so that halves lay flat; brush both sides with olive oil and generously season with salt and pepper. Grill until tender, 5 to 7 minutes per side.
NUTRTION: 251 Calories; 12g Fat (42.9% calories from fat); 29g Protein; 7g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.
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