Grilled Chicken Avocado Salad

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon Italian seasoning

• 1 tablespoon olive oil (for cooking)

For the Salad:

• 5 cups mixed greens or romaine lettuce, chopped

• 2 ripe avocados, sliced or diced

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, sliced

• 1/4 cup red onion, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 2 green onions, sliced (optional)

For the Dressing:

• 3 tablespoons fresh lime juice

• 3 tablespoons extra virgin olive oil

• 1 tablespoon honey

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Pinch of red pepper flakes (optional)

Instructions

1. Season and grill chicken: Season chicken breasts with salt, pepper, and Italian seasoning on both sides. Preheat grill to medium-high heat and lightly oil the grates. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.

2. Rest chicken: Remove chicken from grill and let rest for 10 minutes before slicing. This keeps the chicken juicy.

3. Make dressing: In a small bowl or mason jar, whisk together lime juice, olive oil, honey, minced garlic, salt, pepper, and red pepper flakes until well combined.

4. Prepare salad base: In a large salad bowl, add chopped lettuce, cucumber, red onion, and cilantro. Toss with half of the dressing.

5. Add toppings: Top the dressed greens with cherry tomatoes and avocado slices. Arrange them evenly across the salad.

6. Add chicken and serve: Slice the rested chicken and arrange on top of the salad. Drizzle with remaining dressing and garnish with green onions if desired. Serve immediately.

Serves: 4 people
Total time: 30 minutes