Description
A fresh and vibrant salad made with grilled chicken, creamy avocado, crisp greens, and a bright lemon olive oil dressing. Light yet satisfying and perfect for spring lunches or easy dinners.
Ingredients
Scale
- 2 medium boneless skinless chicken breast, about 12 ounces total
- 2 large ripe avocados, diced
- 5 cups mixed salad greens, washed and dried
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a grill pan or skillet over medium heat and lightly coat with olive oil.
- Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl to make the dressing.
- Season chicken evenly with salt and pepper.
- Grill chicken for 5 to 6 minutes per side until cooked through and golden. Let rest for 5 minutes, then slice thinly.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado.
- Place sliced chicken over the salad mixture.
- Drizzle dressing over the salad just before serving and gently toss to coat.
Notes
- Use a meat thermometer to ensure chicken reaches 165 degrees Fahrenheit.
- Slice avocado just before serving to keep it fresh and green.
- Keep dressing separate if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg