Description
A refreshing and nutritious summer salad featuring grilled chicken, creamy avocado, crisp vegetables, and a bright lemon dressing.
Ingredients
2 boneless skinless chicken breasts (about 450 g)
1 tablespoon olive oil (15 ml)
1 teaspoon garlic powder (5 g)
1 teaspoon paprika (5 g)
½ teaspoon salt (3 g)
½ teaspoon black pepper (2 g)
1 tablespoon lemon juice (15 ml)
4 cups romaine lettuce, chopped (120 g)
1 cup cherry tomatoes, halved (150 g)
1 large avocado, diced (200 g)
½ cucumber, sliced (100 g)
¼ red onion, thinly sliced (40 g)
¼ cup corn kernels (40 g)
¼ cup chopped cilantro or parsley (10 g)
3 tablespoons olive oil (45 ml)
2 tablespoons lemon juice (30 ml)
1 teaspoon honey (5 ml)
½ teaspoon Dijon mustard (3 g)
¼ teaspoon salt (1 g)
¼ teaspoon black pepper (1 g)
Instructions
In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Coat the chicken breasts with the mixture and marinate for 15–20 minutes.
Preheat the grill to medium-high heat and cook the chicken for 6–7 minutes per side until fully cooked. Let it rest for 5 minutes, then slice.
In a large bowl, combine lettuce, cherry tomatoes, cucumber, red onion, and corn.
Add the diced avocado and gently toss.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
Add the sliced grilled chicken to the salad.
Drizzle the dressing over the salad, toss gently, garnish with cilantro or parsley, and serve immediately.
Notes
Use ripe but firm avocado to keep the salad from becoming mushy.
Allow the grilled chicken to rest before slicing to keep it juicy.
Add the dressing just before serving for the freshest texture.
Store leftover ingredients separately in the refrigerator for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes