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.
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
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