Grilled Chicken Salad with Avocado
A fresh, nutritious meal that's both satisfying and simple to prepare. The combination of juicy grilled chicken, creamy avocado, and crisp vegetables creates a perfect balance of textures and flavors.
Ingredients
- 2 boneless skinless chicken breasts
- 2 ripe avocados diced
- 6 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cucumber sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Start by marinating the chicken breasts. Combine 2 tablespoons olive oil, garlic powder, oregano, salt, and pepper in a bowl. Coat the chicken evenly and let it sit for at least 15 minutes.
- Preheat your grill to medium-high heat (around 375°F). While it's heating up, prepare your vegetables.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
- Whisk together the remaining olive oil, lemon juice, salt, and pepper to make the dressing.
- Slice the chicken against the grain and add it to the salad. Gently fold in the diced avocado.
- Drizzle with the prepared dressing just before serving.