Avocado Chicken Salad

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil (extra virgin recommended)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, romaine)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 ripe avocado for dressing
• 1/4 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 tablespoon honey or agave syrup
• Water as needed for consistency

Instructions

1. In a bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Rub the mixture onto the chicken breasts thoroughly and marinate for at least 15 minutes.
2. Preheat your grill over medium-high heat for about 5 minutes. Grill the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.
3. In a blender, combine the ripe avocado, Greek yogurt, lime juice, honey, salt, and pepper. Blend until smooth, adding water gradually until you reach the desired consistency.
4. In a large salad bowl, combine the mixed greens, diced avocado, cherry tomatoes, red onion, and cilantro. Toss gently to combine.
5. Slice the grilled chicken into strips and place it on top of the salad. Drizzle with the creamy avocado dressing and toss again.
6. Divide the salad into bowls and serve immediately.

Nutrition