Avocado Grilled Chicken Salad
Enjoy the vibrant flavors of spring and summer with this Avocado Grilled Chicken Salad. Combining crisp lettuce, refreshing cucumber, zesty red onion, creamy avocado slices, and succulent grilled chicken, this salad is both nutritious and satisfying. Drizzle with a homemade lemon and olive oil dressing to enhance the fresh, lively taste. Perfect for a wholesome lunch or a light dinner, this protein-rich salad is sure to keep you energized and satisfied.
Ingredients
For the Grilled Chicken:
- 1 small free-range organic chicken breast
- 1 tablespoon hot sauce
- Salt and freshly ground black pepper to taste
For the Salad:
- 2.5 cups chopped lettuce
- 0.5 cup sliced cucumber
- 0.25 avocado sliced
- 0.25 cup sliced red onions
For the Dressing:
- 0.5 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- A pinch of crushed red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Chicken:
- Season the chicken breast evenly with hot sauce, salt, and black pepper.
- Heat a greased grill or grill pan over medium heat. Cook the chicken for approximately 3-4 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
- Allow the chicken to rest for at least 10 minutes before slicing it into strips or bite-sized pieces. Set aside.
Assemble the Salad:
- In a large salad bowl, combine the chopped lettuce, sliced cucumber, red onions, and avocado.
Make the Dressing:
- In a mason jar or small bowl, combine the freshly squeezed lemon juice and olive oil.
- Add a pinch of crushed red pepper flakes, salt, and black pepper.
- Whisk the ingredients together until well combined, ensuring the dressing emulsifies properly.
Combine and Serve:
- Drizzle the prepared dressing over the salad ingredients.
- Gently toss the salad to distribute the dressing evenly.
- Top the salad with the sliced grilled chicken.
- Serve immediately and enjoy your fresh, flavorful meal!
Notes
Tips for Success
- Grilling Tips: Use a meat thermometer to ensure the chicken is cooked to the proper temperature. If you don't have a grill, a grill pan works perfectly as an alternative.
- Resting the Chicken: Let the chicken rest for at least 10 minutes after grilling to retain its juices and make slicing easier.
- Managing Red Onion Spice: If the red onions are too sharp, soak the slices in cold water for a few minutes to mellow their flavor.
- Using Leftovers: Feel free to use leftover cooked chicken in this recipe for a quick and easy meal.
- Avocado Freshness: To prevent the avocado from browning, avoid slicing it until just before serving. Alternatively, squeeze a bit of lemon juice over the slices to maintain their color.
- Meal Prep: Prepare the grilled chicken and chop the vegetables in advance to streamline your meal preparation during the week.
- Storage: If preparing for lunch, keep the dressing separate until ready to eat to prevent the salad from becoming soggy. Store the chicken and vegetables separately if needed.
Nutritional Information
- Serving Size: 1
- Calories: 360 kcal
- Carbohydrates: 10g
- Protein: 27g
- Fat: 23g
- Cholesterol: 70mg
- Sodium: 774mg
- Fiber: 5g
- Sugar: 6g
