Grilled Chicken Avocado Salad

Ingredients

• 2 large chicken breasts (boneless, skinless)
• 1 ripe avocado, diced
• 4 cups mixed greens (such as spinach, arugula, and romaine)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste
• 1/4 cup olive oil (extra virgin preferred)
• 2 tablespoons lime juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 1/4 cup Greek yogurt or sour cream (non-dairy yogurt for vegan option)
• 1 tablespoon honey (or agave syrup for vegan option)

Instructions

1. In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
2. Preheat your grill to medium-high heat (about 400°F or 200°C). Remove the chicken from the marinade and place on the grill. Grill each side for about 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
3. In a large salad bowl, combine mixed greens, diced avocado, cherry tomatoes, sliced red onion, diced cucumber, and chopped cilantro. Toss gently to mix.
4. In a separate bowl, mix Greek yogurt, lime juice, honey, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
5. Once the chicken has rested, slice it into strips. Add the sliced chicken on top of the salad mixture. Drizzle the dressing over the salad just before serving.
6. Serve the Grilled Chicken Avocado Salad immediately, garnishing with additional cilantro if desired.

Nutrition