Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your grill to medium-high heat. If you don’t have a grill, a stovetop grill pan works just as well, which is what I often use on rainy days.
- Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. My mom always said that seasoning is where the magic happens, so don’t be shy!
- Grill the chicken for about 6-7 minutes on each side, until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
- In a large salad bowl, combine the mixed greens, avocado slices, cherry tomatoes, and red onion.
- Add the sliced chicken on top of the salad, followed by crumbled feta cheese.
- In a small bowl, whisk together the lemon juice and balsamic vinegar. Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy the burst of flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Grilled Chicken and Avocado Salad, recipe, cooking, food
