Grilled Chicken Salad
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprik
½ tsp sal
½ tsp black pepper
Juice of ½ lemon (optional)
For the Salad:
4 cups mixed greens (e.g., romaine, spinach, arugula)
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup crumbled feta or goat cheese (optional)
Croutons or toasted nuts/seeds (optional for crunch)
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar or lemon juice
1 tsp Dijon mustard
1 tsp honey (optional)
Salt & pepper to taste
Instructions:
Marinate the Chicken:
In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
Coat chicken breasts with marinade and let sit for at least 15–30 minutes.
Grill the Chicken:
Preheat grill or grill pan to medium-high heat.
Cook chicken for 5–6 minutes per side, or until fully cooked (internal temp: 165°F / 74°C).
Let rest 5 minutes, then slice thinly.
Assemble the Salad:
In a large bowl, toss greens, tomatoes, cucumber, red onion, and avocado.
Add sliced grilled chicken on top.
Sprinkle cheese and crunchy toppings if using.
Dress It Up:
Whisk dressing ingredients together.
Drizzle over salad right before serving.
Let me know if you want a low-carb versi