Description
A vibrant, protein-packed salad featuring juicy grilled chicken, creamy avocado, crisp vegetables, and a zesty lemon-olive oil dressing—perfect for a light yet satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 4 cups mixed greens (e.g., romaine, spinach, arugula)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste (for dressing)
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts.
- Grill the chicken for 6–8 minutes per side, or until fully cooked. Remove from the grill and let rest for 5 minutes before slicing.
- In a large bowl, combine mixed greens, avocado slices, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
- In a separate small bowl, whisk together the dressing ingredients until well combined.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the sliced grilled chicken and garnish with fresh cilantro, if desired.
Notes
- For added crunch, sprinkle with toasted seeds or nuts.
- Use a grill pan if outdoor grilling is not available.
- Replace feta with goat cheese or leave out for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 330 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg