Grilled Chicken Salad with Avocado

Ingredients

• Grilled chicken breast 130 g
• Mixed greens 80 g
• Avocado 50 g
• Cherry tomatoes 50 g
• Olive oil 1 tbsp
• Lemon juice 1 tsp

Method

1. Prepare the chicken breast. If your chicken breast is raw, start by seasoning it lightly with salt and pepper. Preheat a grill pan or outdoor grill over medium-high heat. Once hot, place the chicken breast on the grill. Cook for about 6 minutes on one side without moving it to get nice grill marks.
   Tip: Avoid pressing down on the chicken while grilling to keep it juicy.
2. Grill the chicken. Flip the chicken breast carefully and grill the other side for another 6 minutes or until the internal temperature reaches 75°C (165°F). Remove from the grill and let it rest for 5 minutes to retain juices.
   Tip: Use a meat thermometer if available to check doneness.
3. Prepare the salad base. While the chicken is grilling, wash and dry the mixed greens thoroughly. Halve the cherry tomatoes and slice the avocado into bite-sized pieces.
   Tip: Drying greens well helps the dressing stick better.
4. Make the dressing. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice until combined. Add a pinch of salt and pepper to taste.
   Tip: Fresh lemon juice brightens the flavor of the salad.
5. Assemble the salad. Slice the rested grilled chicken into thin strips. In a serving bowl or plate, arrange the mixed greens, then top with cherry tomatoes, avocado slices, and grilled chicken strips. Drizzle the dressing evenly over the salad.
   Tip: Arrange ingredients attractively for an appetizing presentation.

Pro tips

• Letting the chicken rest after grilling helps keep it juicy and tender.
• Use ripe avocado for the creamiest texture and best flavor.