Description
A refreshing mixed greens salad topped with grilled chicken and a zesty vinaigrette.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups mixed greens (fresh spinach or arugula)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, diced
- 1 ripe avocado, cubed
- 1/2 cup your favorite dressing (vinaigrette recommended)
Instructions
- Cook the Chicken: Preheat your grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes per side until golden brown and cooked through. Let cool.
- Chop Your Veggies: Dice cucumber, cherry tomatoes, and red onion into bite-sized pieces. Combine in a large mixing bowl with mixed greens.
- Prepare the Avocado: Halve the avocado, remove the pit, scoop out the flesh, and chop it into cubes. Add to the veggie mix.
- Add The Chicken: Once cooled, chop chicken into bite-sized pieces and toss them into the bowl with veggies.
- Dress It Up: Drizzle dressing over salad and mix gently until all ingredients are well-coated.
- Serve & Enjoy: Plate individually or serve family-style in a large bowl.
Notes
- Feel free to customize the salad with your favorite vegetables.
- Can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg