Grilled Chicken Avocado Salad (Printable Version)
Tender chicken, avocado, and mixed greens combine for a fresh, hearty, and flavorful salad.
# What You'll Need:
→ Salad
01 -
1 grilled chicken breast, sliced
02 -
1 ripe avocado, sliced
03 -
2 cups mixed salad greens (arugula, spinach, romaine)
04 -
120 grams cherry tomatoes, halved
05 -
1/4 red onion, thinly sliced
06 -
60 grams cucumber slices
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Dressing
09 -
2 tablespoons olive oil
10 -
1 tablespoon balsamic vinegar or lemon juice
11 -
1/2 teaspoon Dijon mustard
12 -
1/2 teaspoon honey
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps To Follow:
01 -
Season the chicken breast evenly with salt, pepper, and a pinch of paprika if desired. Grill or pan-sear over medium heat until fully cooked, typically 5-7 minutes per side. Let rest briefly, then slice.
02 -
Arrange mixed greens in a large salad bowl as the foundation.
03 -
Layer sliced grilled chicken, avocado, cherry tomatoes, red onion, and cucumber over the greens.
04 -
Combine olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl. Whisk vigorously until fully emulsified.
05 -
Drizzle prepared dressing over the salad just before serving. Gently toss to coat ingredients evenly, if preferred.
# Notes and Tips:
01 -
Add hard-boiled eggs, feta cheese, or toasted nuts for additional texture and protein.
02 -
Prepare ahead by storing the dressing and avocado separately to maintain freshness.
03 -
Swap in grilled shrimp or salmon for variety.
04 -
Apple cider vinegar or fresh lime juice can substitute for balsamic vinegar if desired.