Ingredients
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4 boneless, skinless chicken breasts
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4 cups mixed salad greens (arugula, spinach, romaine)
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1 ripe avocado, sliced
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1 cucumber, sliced
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1/2 red onion, thinly sliced
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1/4 cup cherry tomatoes, halved
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1/4 cup crumbled feta cheese (optional)
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1 tbsp olive oil (for marinating chicken)
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Juice of 1 lemon
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1 tbsp Dijon mustard
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1 tbsp honey
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1/4 cup extra virgin olive oil (for dressing)
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1 garlic clove, minced (optional)
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Salt and pepper to taste
Instructions
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In a bowl, marinate chicken breasts with 1 tbsp olive oil, juice of half a lemon, garlic, salt, and pepper for 15–20 minutes.
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Preheat grill or grill pan to medium-high heat.
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Grill chicken for 5–6 minutes on each side or until internal temperature reaches 75°C (165°F). Let rest for 5 minutes, then slice thinly.
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In a large bowl, combine salad greens, cucumber, tomatoes, red onion, and avocado.
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In a jar, mix remaining lemon juice, Dijon mustard, honey, 1/4 cup olive oil, salt, and pepper. Shake well.
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Top salad with sliced chicken and feta cheese (if using). Drizzle with dressing and toss gently.
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Serve immediately.
Notes
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Avocado should be added just before serving to avoid browning.
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For dairy-free version, omit feta or use a vegan alternative.
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Chicken thighs may be used instead of breasts.
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Dressing can be made ahead and stored up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes