Grilled Chicken Salad with Mixed Greens and Avocado

Ingredients

• Grilled chicken breast 140 g
• Mixed greens 2 cups
• Avocado 1/4 medium
• Olive oil 1 tbsp
• Balsamic vinegar 1 tsp

Method

1. Prepare the chicken. If your chicken breast is not yet grilled, start by seasoning it lightly with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 6-7 minutes on each side until fully cooked and juices run clear. Let it rest for 5 minutes, then slice into strips.
   Tip: Resting the chicken after grilling helps keep it juicy.
2. Prepare the salad base. While the chicken is cooking, wash and dry the mixed greens thoroughly to avoid sogginess. Place the greens in a large salad bowl.
   Tip: Use a salad spinner to dry greens quickly and efficiently.
3. Add avocado. Cut the avocado in half, remove the pit, and scoop out 1/4 of the medium avocado. Slice it thinly and add it to the mixed greens.
   Tip: To prevent browning, add avocado just before serving.
4. Make the dressing. In a small bowl, whisk together 1 tablespoon of extra virgin olive oil and 1 teaspoon of balsamic vinegar until combined.
   Tip: Whisking the dressing just before adding it to the salad ensures the best flavor.
5. Assemble the salad. Add the sliced grilled chicken on top of the mixed greens and avocado. Drizzle the olive oil and balsamic vinegar dressing evenly over the salad. Toss gently to combine all ingredients without bruising the avocado.
   Tip: Toss gently to keep the avocado slices intact and maintain the salad’s texture.
6. Serve. Divide the salad into two equal portions and serve immediately for the freshest taste.
   Tip: Serve with a lemon wedge on the side if you like a citrusy touch.

Pro tips

• Use fresh, ripe avocado for creamy texture and best flavor.
• Grill chicken with skin removed for lean protein and fewer fats.