Name: Brined and Grilled Chicken Breast with Summer Herb Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 4 cups water; 1/4 cup kosher salt; 1 tbsp olive oil; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 4 cups mixed salad greens (arugula, spinach, romaine); 1/2 cup cherry tomatoes, halved; 1/4 cup cucumber, thinly sliced; 2 tbsp fresh basil, chopped; 1 tbsp lemon juice

Brined and Grilled Chicken Breast with Summer Herb Salad

SweetLemon3307

This brined and grilled chicken breast is designed for maximum juiciness and flavor—ideal for anyone looking to build muscle while keeping calories in check. The quick brine ensures the chicken remains moist and tender even when cooked lean. By pairing it with a fresh summer herb salad, this dish balances high protein with crisp, hydrating veggies and a zesty lemon finish. It’s easy enough for a weeknight but sophisticated enough to impress, with visual appeal from vibrant greens and grilled chicken slices. Perfect for North Carolina’s sunny, warm evenings!

Ingredients

Instructions

In a large bowl, dissolve kosher salt in water to create a quick brine (about 6% salt solution). Submerge chicken breasts, cover, and refrigerate for 30 minutes.
Remove chicken from brine, pat dry with paper towels. Rub both sides with olive oil, black pepper, smoked paprika, and garlic powder.
Preheat grill or grill pan over medium-high heat. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from grill and let rest 5 minutes before slicing.
While chicken is grilling, combine salad greens, cherry tomatoes, cucumber, and basil in a large bowl. Drizzle with lemon juice and toss to coat.
Slice rested chicken breasts and serve over the salad. Optionally, drizzle with a little more olive oil or lemon juice if desired.