Serves: 2–4
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of ½ a lime (optional)
For the Salad Base:
- 4 cups mixed greens (spinach, romaine, arugula)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cucumber, sliced
- ¼ red onion, thinly sliced
- ¼ cup shredded carrots
- ¼ cup crumbled feta or goat cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
1. Prepare the Chicken
In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Coat chicken breasts evenly. Grill over medium-high heat for 6–7 minutes per side, or until cooked through and nicely charred. Let rest 5 minutes, then slice thinly.
Tip: You can pan-sear or bake the chicken if you don’t have access to a grill.
2. Make the Dressing
Whisk together all dressing ingredients in a small bowl or shake in a jar. Taste and adjust seasoning as desired.
3. Assemble the Salad
In a large bowl or individual bowls, layer greens, cucumber, tomatoes, onion, avocado, and carrots. Top with sliced grilled chicken. Drizzle with dressing and sprinkle with cheese if using.
4. Serve
Serve immediately or store ingredients separately for easy meal prep during the week.
Tips & Variations
- Make it a wrap with a tortilla or pita
- Add a hard-boiled egg for more protein
- Include jalapeños or hot sauce for spice
- Use other dressings like chipotle ranch or lemon vinaigrette
- Add cooked quinoa, brown rice, or farro to turn it into a grain bowl
Approximate Nutrition (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 12g
- Fat: 28g
- Fiber: 6g