Grilled Chicken, Avocado & Spinach Salad

Ingredients

For the grilled chicken

• 1 lb (450 g) boneless, skinless chicken breast

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 2 cloves garlic, minced

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried Italian seasoning

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

For the salad

• 4 cups chopped romaine lettuce

• 2 cups fresh baby spinach or mixed greens

• 1 large ripe avocado, sliced

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, sliced

• ½ small red onion, thinly sliced

• ¼ cup dried cranberries

• ¼ cup sliced almonds

• 2 tablespoons crumbled feta cheese (optional)

• Fresh basil or parsley for garnish (optional)

For the lemon dressing

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 small garlic clove, finely minced

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Instructions

Step 1: Season the chicken

In a bowl, combine olive oil, lemon juice, minced garlic, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.

Add the chicken breasts and coat them thoroughly. Let them marinate for 15–30 minutes in the refrigerator for extra flavor.

Step 2: Grill the chicken

Heat a grill pan or skillet over medium-high heat. Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until golden brown and fully cooked.

The thickest part should reach an internal temperature of 165°F (74°C). Transfer to a plate and rest for 5 minutes before slicing into strips.

Step 3: Prepare the vegetables

Wash and thoroughly dry the romaine lettuce and spinach. Chop the romaine and place both greens in a large salad bowl.

Add the cucumber slices, halved cherry tomatoes, and thinly sliced red onion. Toss gently to distribute the vegetables evenly.

Step 4: Prepare the avocado

Cut the avocado in half and remove the pit. Peel and slice the flesh into thin pieces.

Add the avocado to the salad just before serving to preserve its fresh color and creamy texture.

Step 5: Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper.

Continue whisking until the dressing looks smooth and slightly emulsified. Taste and adjust the lemon juice or seasoning as needed.

Step 6: Assemble the salad

Add the sliced grilled chicken over the greens and vegetables.

Sprinkle with dried cranberries, sliced almonds, and optional crumbled feta cheese. Arrange the avocado slices on top for an attractive presentation.

Step 7: Dress and serve

Drizzle the lemon dressing over the salad immediately before serving. Toss lightly, or serve with the dressing on the side.

Garnish with fresh basil or parsley and a little extra black pepper.

Serve immediately while the chicken is warm and the vegetables remain crisp.

Nutrition Information

Estimated per serving, assuming 4 servings and including the almonds and dressing but excluding optional feta.

Actual nutrition varies with chicken size, avocado size, dressing quantity, and ingredient brands.

Helpful Tips

• For extra-tender chicken: Pound thicker chicken breasts to an even thickness before marinating.

• For better flavor: Allow the chicken to marinate for up to 2 hours in the refrigerator.

• Prevent brown avocado: Toss the avocado slices with a little lemon juice.

• Keep the salad crisp: Add dressing only when ready to eat.

• Make it a meal prep salad: Store the chicken, dressing, greens, and toppings separately, adding avocado just before serving.

• Extra crunch: Toast the almonds in a dry skillet for 2–3 minutes, stirring frequently.

Allergy and Dietary Information

• Nuts: Contains almonds (tree nuts). For a nut-free version, omit the almonds or substitute toasted pumpkin seeds if appropriate for your dietary needs.

• Dairy: Naturally dairy-free without the optional feta.

• Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.

• Low-carb option: Omit the dried cranberries and honey to reduce carbohydrates and sugars.

• High-protein: Chicken provides a substantial amount of protein, making this salad suitable for a filling lunch or dinner.

Storage

• Refrigerate leftover chicken and vegetables separately in airtight containers for up to 3–4 days.

• Store the dressing separately for up to 4 days in the refrigerator.

• Keep sliced avocado separate and cut it fresh when possible.

• For food safety, refrigerate perishable ingredients within 2 hours of preparation.

Serving suggestion: Enjoy this salad on its own for a light but filling meal, or serve it with whole-grain bread, warm pita, or a bowl of vegetable soup.