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Avocado Salad with Grilled Chicken #avocadosalad #grilledchicken #saladspiration #saladinspiration

This Avocado Salad with Grilled Chicken is a satisfying and flavorful meal that’s perfect for lunch or dinner. Tender grilled chicken rests atop a bed of fresh greens, creamy avocado, crunchy cucumbers, and juicy tomatoes, all tossed in a bright and tangy balsamic vinaigrette.

Avocado Salad with Grilled Chicken #avocadosalad #grilledchicken #saladspiration #saladinspiration

Instructions:

Grill the chicken: Preheat grill to medium heat. Season chicken breasts with salt, pepper, and any desired seasonings. Grill for 5-6 minutes per side, or until fully cooked through. Let rest for a few minutes, then slice.

Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper.

Assemble the salad: In a large bowl, combine the lettuce, cucumber, tomatoes, red onion, and avocado.

Add the chicken and dress: Top the salad with the sliced grilled chicken. Drizzle with the desired amount of dressing and toss gently to combine.

Tips:

You can use leftover grilled chicken or rotisserie chicken for a quicker meal.

Feel free to add other favorite toppings like crumbled bacon, shredded cheese, or a hard-boiled egg.

This salad is best served immediately, but leftovers can be stored separately in the refrigerator for up to 24 hours.

Ingredients:

For the chicken:

1 pound boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

For the dressing:

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

For the salad:

4 cups mixed greens

1 cup chopped cucumber

1 cup cherry tomatoes, halved

½ cup thinly sliced red onion

1 ripe avocado, diced

#avocadosalad #grilledchicken #saladspiration #saladinspiration

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