A vibrant and satisfying salad featuring perfectly grilled lemon-herb marinated chicken breast served over a bed of fresh greens with creamy avocado. A zesty lemon vinaigrette ties all the flavors together for a delicious and healthy meal.
Author:Chloe Thompson
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:2 servings
Category:Salad
Method:Grilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 boneless, skinless chicken breasts
1 lemon, juiced and zested
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
5 ounces mixed salad greens
1 ripe avocado, sliced
1/4 red onion, thinly sliced
1/4 cup cherry tomatoes, halved
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey (optional)
Salt and black pepper to taste
Instructions
In a bowl, whisk together lemon juice, 1 tablespoon olive oil, oregano, thyme, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes, or up to 2 hours.
Preheat your grill to medium-high heat.
Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
While chicken is grilling, prepare the dressing. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper.
In a large bowl, combine mixed greens, sliced avocado, red onion, and cherry tomatoes.
Top the salad with sliced grilled chicken.
Drizzle with the lemon vinaigrette and toss gently to combine.
Notes
For extra flavor, add a pinch of garlic powder to the marinade.
You can substitute grilled chicken with pan-seared chicken if grilling is not an option.
Add other vegetables like cucumber or bell peppers to the salad for more variety.
The dressing can be made ahead of time and stored in the refrigerator.