Grilled Chicken Salad is the perfect dish for when you're craving something fresh yet satisfying. This recipe combines juicy grilled chicken with a vibrant mix of greens and a tangy lemon dressing — it's like sunshine in a bowl! Ideal for a summer lunch or a light dinner, this salad is both wholesome and flavorful.
Chicken breasts are the star of this dish, providing a lean protein that pairs beautifully with the fresh produce. Rubbing them with olive oil helps lock in moisture and adds a subtle richness. A sprinkle of salt and black pepper enhances the natural flavors of the chicken.
The mixed greens give the salad a lovely variety of textures and nutrients — think of them as the canvas for this culinary artwork. Cherry tomatoes, with their sweet and juicy character, brighten up the dish both visually and taste-wise. Avocado adds that creamy, buttery element that rounds out the flavors beautifully.
For the dressing, a simple mix of olive oil and lemon juice ties everything together with a fresh, zesty finish.
This salad makes a fantastic standalone meal but pairs excellently with a chilled glass of white wine or a refreshing iced tea. For a more substantial meal, serve it alongside a crusty baguette or a bowl of your favorite soup.
Start by preheating your grill to a medium-high heat. This is the sweet spot for getting those beautiful grill marks and ensuring the chicken is cooked perfectly. While the grill is heating, rub the chicken breasts with a tablespoon of olive oil, then season them generously with salt and black pepper. The oil helps prevent sticking and keeps the chicken moist.
Place the chicken on the grill and let it cook for about 6-7 minutes on each side. You'll know it's ready to flip when it releases easily from the grates. Once cooked through, remove the chicken from the grill and let it rest for about 5 minutes — this helps the juices redistribute, making for a juicier bite.
While the chicken is resting, grab a large bowl and toss in the mixed greens. Add the halved cherry tomatoes and sliced avocado. Once the chicken has rested, slice it into thin strips and add it to the salad.
For the dressing, simply drizzle 2 tablespoons of olive oil and the juice of one lemon over the salad. Gently toss everything together to ensure the dressing coats all the ingredients without bruising the greens. Serve immediately for the freshest taste.
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