Grilled Chicken and Avocado Salad with Lemon Vinaigrette

Introduction:

Elevate your salad game with this vibrant Grilled Chicken and Avocado Salad, drizzled with a zesty lemon vinaigrette. Tender, juicy grilled chicken pairs perfectly with creamy avocado and crisp vegetables, creating a refreshing and satisfying meal. The lemon vinaigrette adds a bright, tangy kick that brings all the flavors together. This salad is not only delicious but also packed with nutrients, making it a perfect choice for a light lunch or a wholesome dinner.

Ingredients:

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste

For the Salad:

• 6 cups mixed salad greens (such as spinach, arugula, and romaine)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup sliced almonds or walnuts (optional)

For the Lemon Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:
   • Preheat your grill to medium-high heat.
   • In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, and pepper.
   • Rub the mixture all over the chicken breasts.
   • Grill the chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
   • Let the chicken rest for 5 minutes before slicing.
2. Make the Lemon Vinaigrette:
   • In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until well combined.
3. Assemble the Salad:
   • In a large salad bowl, combine the mixed greens, sliced avocado, cherry tomatoes, cucumber, and red onion.
   • Slice the grilled chicken and arrange on top of the salad.
   • Sprinkle with crumbled feta cheese and sliced almonds or walnuts if desired.
   • Drizzle with lemon vinaigrette just before serving and toss gently to coat.

Preparing Time:

• Prep Time: 15 minutes (including salad prep)
• Cook Time: 15 minutes (for grilling chicken)

Cooking Time:

• Total Time: 30 minutes

Serving:

• Serves 4

Notes:

• Feel free to customize the salad with your favorite vegetables or additional toppings like olives or roasted peppers.
• The lemon vinaigrette can be made ahead and stored in the refrigerator for up to a week.
• For added convenience, cook the chicken in advance and store in the refrigerator for a quick meal later in the week.