Grilled Chicken Salad with Mixed Greens, Cherry Tomatoes, and Avocado

Name: Grilled Chicken Salad with Mixed Greens, Cherry Tomatoes, and Avocado
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Chicken breast (skinless, boneless); 3 cups Mixed greens (washed and dried); 1 cup Cherry tomatoes (halved); 1/2 medium Avocado (peeled, pitted, and sliced); 1 tbsp Olive oil and lemon dressing (store-bought or homemade)

790 kcal · 50 g protein · 15 minutes · 1 servings

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Grilled Chicken Salad with Mixed Greens, Cherry Tomatoes, and Avocado

This vibrant grilled chicken salad combines juicy, perfectly cooked chicken breast with fresh mixed greens, sweet cherry tomatoes, and creamy avocado. Tossed in a zesty olive oil and lemon dressing, it’s a nutritious and satisfying meal perfect for a healthy lunch or dinner.

790 kcal 50 g protein 15 minutes

Ingredients

Chicken breast 6 oz
Mixed greens 3 cups
Cherry tomatoes 1 cup
Avocado 1/2 medium
Olive oil and lemon dressing 1 tbsp

Method

Prepare the chicken breast. Pat the chicken breast dry with paper towels. Lightly season both sides with salt and pepper. This helps the chicken cook evenly and develop flavor.
Tip: Drying the chicken ensures a better sear when grilling.
Preheat the grill or grill pan. Heat your grill or grill pan over medium-high heat for about 5 minutes until hot. This will give the chicken nice grill marks and cook it quickly.
Tip: If using a grill pan, lightly oil it to prevent sticking.
Grill the chicken. Place the chicken breast on the grill. Cook for about 6 minutes on the first side without moving it, then flip and cook for another 6 minutes or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
Tip: Use a meat thermometer to check doneness for safety and juiciness.
Prepare the salad ingredients. While the chicken cooks, wash and dry the mixed greens thoroughly. Halve the cherry tomatoes and slice the avocado carefully.
Tip: Dry greens well to avoid soggy salad.
Assemble the salad. In a large bowl, combine the mixed greens, cherry tomatoes, and avocado slices. Slice the rested grilled chicken into strips and add on top.
Tip: Slice chicken against the grain for tender pieces.
Dress and toss. Drizzle the olive oil and lemon dressing over the salad. Gently toss everything together to coat evenly without mashing the avocado.
Tip: Add dressing gradually to control flavor.

Pro tips

Let the grilled chicken rest before slicing to retain juices.
Use a sharp knife to slice avocado cleanly and avoid browning.