Grilled Chicken and Avocado Salad

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups mixed salad greens
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

👨‍🍳 Instructions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   Brush the chicken breast with olive oil and season with salt and pepper.
3. 3
   Grill the chicken for 6-7 minutes on each side or until fully cooked and no longer pink inside.
4. 4
   Let the chicken rest for a few minutes, then slice it into strips.
5. 5
   In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado slices.
6. 6
   In a small bowl, whisk together the balsamic vinegar and Dijon mustard to make the dressing.
7. 7
   Top the salad with the grilled chicken slices and drizzle with the dressing.
8. 8
   Toss gently to combine all ingredients and serve immediately.

📊 Nutritional Information

• Total Calories: 350 kcal
• Protein: 30g
• Carbohydrates: 15g
• Fats: 18g
• Fiber: 7g

💡 Cooking Tips

• Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
• Allowing the chicken to rest after grilling helps retain its juices and flavor.
• Feel free to add a squeeze of lemon juice to the dressing for an extra zesty flavor.
• Use a variety of greens like spinach, arugula, or romaine to enhance the salad's texture and nutrition.