Description

A vibrant, satisfying salad featuring juicy grilled chicken, fresh vegetables, creamy avocado, and tangy feta with a bold homemade dressing—perfect for a healthy, protein-packed meal.

Ingredients

2 boneless, skinless chicken breasts
6 cups fresh mixed greens (spinach, arugula, or spring mix)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, diced
1/4 cup feta cheese, crumbled
2 tbsp olive oil (for grilling)
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
Dressing:
1/4 cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp dried oregano
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pat chicken breasts dry and season with olive oil, garlic powder, oregano, salt, and pepper. Let sit for 10 minutes.
Preheat grill or grill pan to medium-high heat. Grill chicken for 6–7 minutes per side until golden and juices run clear. Let rest for 5 minutes, then slice.
Arrange mixed greens in a large bowl or platter. Top with tomatoes, cucumber, and red onion.
In a small bowl, whisk together dressing ingredients: olive oil, lemon juice, Dijon mustard, garlic powder, oregano, salt, and pepper.
Add sliced grilled chicken, avocado, and feta cheese to the salad. Drizzle with dressing and serve immediately.

Notes

Garnish with fresh herbs (parsley, dill, or basil) or toasted seeds for added texture.
For meal prep, store components separately and assemble before eating.
Use a grill pan, stovetop, or oven if you don’t have a grill.