Description
A vibrant, nourishing salad featuring smoky grilled chicken, creamy avocado, crisp vegetables, and a zesty dressing. Light yet satisfying, this meal adapts easily to preferences and is perfect for quick lunches or prepped meals.
Ingredients
1 boneless chicken breast, skinless
2 cups mixed greens or romaine lettuce
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/2 cup English cucumber, sliced
1/2 cup plain Greek yogurt (non-fat or full-fat)
1 clove garlic, minced
1 teaspoon lemon juice
1/2 teaspoon chili flakes (optional)
2 tablespoons olive oil
1 teaspoon olive oil for grilling
1 medium zucchini, grilled and sliced (optional)
Fresh cilantro or parsley for garnish
Instructions
Marinate chicken breast in 1 teaspoon olive oil, minced garlic, and salt for 15 minutes
Preheat grill or grill pan to medium-high heat
Grill chicken 5-6 minutes per side until fully cooked; let rest 5 minutes before slicing
Meanwhile, combine Greek yogurt, lemon juice, chili flakes, and 2 tablespoons olive oil in a small bowl
Chop grilled vegetables if desired
Assemble salad bowl with greens, sliced chicken, avocado, cherry tomatoes, cucumber, and grilled vegetables
Drizzle with yogurt-avocado dressing and garnish with herbs
Notes
Swap chicken with firm tofu or grilled shrimp for alternatives
Add 1/2 cup cooked quinoa or brown rice for extra heartiness
Substituted ingredients like corn, bell peppers, or radishes work well
Dressing lasts up to 2 days in refrigerator