Grilled Chicken and Avocado Salad with Brown Rice

Ingredients

• grilled chicken breast 6 oz
• avocado 1/2 fruit
• mixed salad greens 2 cups
• cooked brown rice 1 cup
• olive oil 1 tbsp

Method

1. Prepare the chicken breast. If your chicken breast is not yet grilled, preheat a grill or grill pan over medium-high heat. Season the chicken lightly with salt and pepper. Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice into strips.
   Tip: Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
2. Cook the brown rice. If you don’t have cooked brown rice ready, rinse 1/3 cup dry brown rice under cold water. Cook it in 2/3 cup water by bringing to a boil, then simmer covered for about 40-45 minutes until tender. Let it cool before assembling the salad.
   Tip: Cook brown rice in advance and store in the fridge to save time.
3. Prepare the avocado and greens. Cut the avocado in half, remove the pit, and carefully peel the skin off. Slice the avocado into thin pieces. Rinse the mixed salad greens under cold water, then dry them thoroughly using a salad spinner or paper towels.
   Tip: Dry greens well to prevent soggy salad.
4. Assemble the salad. In a large bowl, combine the mixed salad greens, sliced grilled chicken, sliced avocado, and cooked brown rice. Drizzle the tablespoon of olive oil evenly over the salad.
   Tip: Toss gently to mix ingredients without mashing the avocado.
5. Serve. Transfer the salad to a serving plate or bowl. Optionally, season with a pinch of salt and freshly ground black pepper to taste. Enjoy immediately for the best texture and flavor.
   Tip: Add a squeeze of lemon juice for extra freshness if desired.

Pro tips

• Use leftover grilled chicken and brown rice to speed up meal prep.
• To keep avocado from browning, drizzle a little lemon or lime juice on the slices.