Grilled Chicken and Avocado Salad

🥘 Ingredients

• 200g boneless, skinless chicken breast
• 1 ripe avocado, sliced
• Mixed salad greens (lettuce, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

👨‍🍳 Instructions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   In a small bowl, mix 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper.
3. 3
   Brush the chicken breasts with the olive oil mixture.
4. 4
   Grill the chicken for 6-7 minutes on each side or until fully cooked and no longer pink inside.
5. 5
   While the chicken is grilling, prepare the salad by combining mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
6. 6
   In a separate small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
7. 7
   Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
8. 8
   Top the salad with grilled chicken slices and avocado.
9. 9
   Drizzle the dressing over the salad and toss gently to combine.
10. 10
    Serve immediately and enjoy a nutritious, delicious lunch!

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 20g
• Fat: 25g
• Fiber: 8g
• Sodium: 400mg

💡 Cooking Tips

• Ensure the chicken is cooked thoroughly by using a meat thermometer; it should reach an internal temperature of 75°C (165°F).
• Letting the chicken rest after grilling helps retain its juices, making it more tender and flavorful.
• Feel free to add your favorite herbs, such as parsley or cilantro, to enhance the salad's flavor.
• For a lower calorie option, reduce the amount of olive oil used in the dressing or opt for a lemon-based dressing.