Description
A vibrant and nutritious salad featuring tender grilled chicken, crisp mixed greens, and a zesty lime dressing. Packed with fresh vegetables and optional feta for a satisfying, customizable meal.
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil (for chicken)
1 tsp paprika
½ tsp garlic powder
Salt & black pepper (to taste)
6 cups mixed greens (romaine, spinach, arugula)
1 ripe avocado (sliced or diced)
1 cup cherry tomatoes (halved)
½ red onion (thinly sliced)
½ cucumber (sliced, optional)
¼ cup feta cheese (optional)
3 tbsp olive oil (for dressing)
2 tbsp lime juice (or lemon juice)
1 tsp Dijon mustard
1 tsp honey (optional)
1 small garlic clove (minced)
Instructions
Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
Grill over medium-high heat for 5–7 minutes per side until chicken reaches 165°F. Let rest 5 minutes before slicing.
In a large bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cucumber.
In a small bowl, whisk together olive oil, lime juice, Dijon mustard, honey, minced garlic, salt, and pepper.
Pour dressing over the salad and toss gently. Top with sliced grilled chicken and crumbled feta, if using.
Notes
Customize with additional veggies like bell peppers or olives.
Store leftovers in an airtight container for up to 2 days.
For a vegan option, omit feta or use a plant-based substitute.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: dinner
- Method: Grilling
- Cuisine: American