Description

A fresh and healthy Grilled Chicken & Avocado Salad Bowl featuring tender grilled chicken breasts, creamy avocado, crisp mixed greens, and a zesty lemon-Dijon dressing. Perfect for a light lunch or dinner, this recipe combines vibrant flavors and nutritious ingredients for a satisfying meal.

Ingredients

For the Chicken

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder

For the Salad

4 cups mixed greens (lettuce, spinach, arugula, etc.)
1 avocado, sliced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup cucumber, sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons fresh cilantro, chopped (optional)

For the Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Preheat the grill: Heat your grill to medium-high heat to prepare for cooking the chicken breasts evenly.
Season the chicken: Brush the chicken breasts evenly with olive oil and season them generously with salt, pepper, paprika, and garlic powder to enhance the flavor.
Grill the chicken: Place the chicken on the grill and cook for 6-8 minutes on each side, or until fully cooked and the internal juices run clear. Remove the chicken and let it rest for 5 minutes before slicing to retain its moisture.
Prepare the salad base: In a large bowl, combine mixed greens, sliced avocado, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and crumbled feta cheese if using, creating a colorful and fresh salad base.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined, forming a tangy and smooth dressing.
Dress the salad: Drizzle the dressing over the salad mixture and toss gently to ensure all ingredients are lightly coated with the flavorful dressing.
Assemble the salad bowl: Top the dressed salad with the sliced grilled chicken breasts and garnish with freshly chopped cilantro if desired for an added burst of freshness and color.

Notes

Make sure to let the grilled chicken rest before slicing to keep it juicy and tender.
Feel free to substitute feta cheese with goat cheese or omit to keep the salad dairy-free.
Adjust the seasoning and dressing quantities to your taste preferences.
This salad can be served warm or chilled.
Leftover grilled chicken can be stored in the refrigerator for up to 2 days.