Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (about 1 lb)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
Juice of 1 lemon
For the Salad:
4 cups mixed greens (lettuce, spinach, arugula, etc.)
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
½ cup red onion, thinly sliced
½ cup shredded carrots
½ avocado, sliced
¼ cup crumbled feta cheese (optional)
For the Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and pepper, to taste
Instructions:
Prepare the Chicken:
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, pepper, and lemon juice. Rub this mixture all over the chicken breasts. Let it marinate for 15-30 minutes.
Grill the Chicken:
Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from heat and let rest for 5 minutes before slicing.
Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
Assemble the Salad:
In a large bowl or platter, arrange the mixed greens. Top with cherry tomatoes, cucumber slices, red onion, shredded carrots, avocado slices, and crumbled feta cheese (if using).
Add the Chicken:
Slice the grilled chicken into thin strips and place on top of the salad.
Serve:
Drizzle the salad with the prepared dressing or serve it on the side. Toss lightly before serving. Enjoy your healthy and delicious meal!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Calories: ~350 kcal per serving | Servings: 2-4