🥗 Grilled Chicken, Avocado & Egg Salad
🕒 Prep Time
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
- Servings: 2
🛒 Ingredients
For the Salad
- 2 boneless, skinless chicken breasts
- 6 cups mixed greens (romaine, spinach, or spring mix)
- 2 hard-boiled eggs, halved
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Chicken Marinade
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
Lemon Herb Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- Salt and black pepper to taste
👩🍳 Instructions
- Mix all the marinade ingredients and coat the chicken. Let it marinate for at least 20 minutes.
- Grill the chicken over medium-high heat for 5–6 minutes per side, or until fully cooked. Rest for 5 minutes, then slice.
- Whisk together all the dressing ingredients until smooth.
- In a large bowl, arrange the mixed greens, tomatoes, cucumber, avocado, eggs, and feta.
- Top with the sliced grilled chicken.
- Drizzle with the lemon herb dressing.
- Garnish with chopped parsley and freshly cracked black pepper. Serve immediately.
💡 Tips
- Add toasted walnuts or almonds for extra crunch.
- Substitute grilled shrimp or salmon for the chicken.
- Store the dressing separately if making the salad ahead of time to keep everything fresh.
🥄 Nutrition (Approx. Per Serving)
- Calories: 520 kcal
- Protein: 42 g
- Carbohydrates: 15 g
- Fat: 34 g
- Fiber: 8 g
A fresh, protein-packed salad that’s perfect for lunch or a light, healthy dinner! 🥗🍗🥑🥚