Description
A quick and easy salad packed with grilled chicken, creamy avocado, and vibrant veggies, perfect for busy days.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 ripe avocado, diced
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- ½ cucumber, sliced
- ¼ cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Preheat the grill over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil. Grill for 6-7 minutes on each side until cooked (internal temp should reach 165°F). Let rest.
- Chop the salad greens, cherry tomatoes, bell pepper, cucumber, and red onion in a large bowl.
- In a small bowl, mix olive oil, lime juice, salt, and pepper for the dressing.
- Slice the grilled chicken into strips.
- Add the sliced chicken and diced avocado to the salad. Drizzle with dressing and toss gently.
- Scoop portions into bowls and enjoy!
Notes
Great for meal prep; keep dressing separate until ready to eat. Can substitute chicken with shrimp, tofu, or chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 90mg