Grilled Chicken and Avocado Power Salad

Ingredients:

For the Salad:

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprik

Salt & pepper to tast

6 cups mixed greens (spinach, arugula, romaine, etc.)

1 ripe avocado, sliced

1 cup cherry tomatoes, halved

½ cucumber, sliced

¼ red onion, thinly sliced

¼ cup crumbled feta or goat cheese (optional)

¼ cup roasted sunflower seeds or sliced almonds

½ cup cooked quinoa or brown rice (optional for extra energy)

For the Dressing:

3 tbsp olive oil

1 tbsp apple cider vinegar or lemon juice

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt & pepper to taste

Instructions:

Prep the Chicken:

Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.

Grill over medium-high heat for 5–6 minutes per side (or until cooked through).

Let rest for 5 minutes, then slice.

Make the Dressing:

In a small bowl or jar, whisk together olive oil, vinegar/lemon juice, Dijon mustard, and honey. Season with salt and pepper.

Assemble the Salad:

In a large bowl or plate, layer the mixed greens, cooked quinoa (if using), tomatoes, cucumber, onion, and avocado slices.

Add grilled chicken slices on top.

Sprinkle with cheese and seeds/nuts.

Drizzle & Serve:

Pour the dressing over the salad just before serving.

Toss gently or serve as-is for a composed look.

Optional Add-ins:

Roated sweet potatoes

Hrd-boiled egg

Edamame

Pickled onions