Spiced Grilled Chicken Salad with Avocado and Olives

Ingredients

For the chicken marinade:

2 boneless, skinless chicken breastsm

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp chili flakes (optional, for heat)

Salt & pepper, to taste

2 tbsp olive oil

Juice of 1/2 lemon

For the salad

4 cups mixed salad greens (e.g., arugula, romaine, spinach)

1 ripe avocado, sliced

1/3 cup black or Kalamata olives, pitted and halved

1/2 red onion, thinly slice

1/2 cucumber, sliced

Cherry tomatoes (optional), halved

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp lemon juice or red wine vinegar

1 tsp Dijon mustard

Salt & pepper to taste

Instructions

Marinate the Chicken:

In a bowl, mix the olive oil, lemon juice, and spices.

Coat the chicken breasts in the marinade and let sit for at least 20 minutes (or up to overnight in the fridge).

Grill the Chicken:

Heat a grill pan or outdoor grill over medium-high heat.

Grill the chicken for 5–6 minutes per side, or until cooked through and nicely charred.

Let rest 5 minutes, then slice thinly.

Assemble the Salad:

In a large bowl or platter, arrange the salad greens, avocado, olives, onion, cucumber, and tomatoes (if using).

Top with the sliced grilled chicken.

Make the Dressing:

Whisk together all dressing ingredients until emulsified.

Drizzle over the salad just before serving.

Serving Suggestion

Serve with warm pita, crusty bread, or couscous on the side for a complete meal.