Ingredients
Equipment
Method
- Preheat a grill pan or outdoor grill over medium-high heat.
- Rub the chicken breast with olive oil, garlic powder, paprika, salt, and pepper.
- Grill the chicken for about 6–8 minutes per side or until fully cooked (internal temperature reaches 165°F/74°C).
- Let the chicken rest for 5 minutes, then slice into strips.
- In a large bowl, arrange the mixed greens, avocado slices, cherry tomatoes, cucumber, and feta cheese.
- Top the salad with grilled chicken slices.
- Drizzle with balsamic vinaigrette before serving.
- Toss gently and enjoy immediately.
Notes
Meal Prep Tip: Grill extra chicken breasts and store them in the fridge for up to 3 days for quick salads throughout the week.
Swap Option: For a lower-fat version, omit the feta cheese or use a light dressing.
Boost Fiber: Add extra veggies like shredded carrots or bell peppers for added crunch and nutrition.