Black bikini at sunset
Black bikini at sunset
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Chicken and Avocado Salad
Grilled Chicken and Creamy Avocado Power Salad
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
1 large ripe avocado, diced
4 cups mixed greens (arugula, spinach, romaine)
1/2 cup cherry tomatoes, halved
1/4 small red onion, thinly sliced
1/4 cup feta cheese or goat cheese (optional)
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Fresh parsley or cilantro, for garnish
Directions:
Preheat grill or grill pan to medium-high heat.
Rub chicken breasts with 1 tablespoon olive oil, garlic powder, salt, and pepper.
Grill chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and 2 tablespoons extra virgin olive oil to make the dressing.
In a large salad bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cheese if using.
Top with sliced grilled chicken, drizzle with dressing, and gently toss.
Garnish with fresh herbs before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 380 kcal | Servings: 2 servings
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SOCIAL MEDIA POSTS
Need a quick and satisfying lunch? This Chicken and Avocado Salad is full of flavor, protein, and color!Chicken and Avocado Salad Grilled Chicken and Creamy Avocado Power Salad Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder Salt and pepper, to taste 1 large ripe avocado, diced 4 cups mixed greens (arugula, spinach, romaine) 1/2 cup cherry tomatoes, halved 1/4 small red onion, thinly sliced 1/4 cup feta cheese or goat cheese (optional) 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil Fresh parsley or cilantro, for garnish Directions: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with 1 tablespoon olive oil, garlic powder, salt, and pepper. Grill chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and 2 tablespoons extra virgin olive oil to make the dressing. In a large salad bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cheese if using. Top with sliced grilled chicken, drizzle with dressing, and gently toss. Garnish with fresh herbs before serving. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: 380 kcal | Servings: 2 servings #avocadosalad #chickensalad #grilledchicken #healthymeals #lowcarbrecipes #freshsalads #summerlunch #cleaneating #avocadochicken #lightdinner #mealprepideas #proteinpacked #greensalad #balsamicdressing #easyrecipes #ketoapproved #paleolunch #wholefoods #saladideas #glutenfree SOCIAL MEDIA POSTS Need a quick and satisfying lunch? This Chicken and Avocado Salad is full of flavor, protein, and color!
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