Grilled Chicken Salad with Avocado and Light Vinaigrette
A fresh, high-protein salad featuring grilled chicken, creamy avocado, and a light vinaigrette.
Equipment
- Grill pan or outdoor grill
- Mixing bowl
Ingredients
- 2 small boneless skinless chicken breasts (8 oz total)
- 4 cups mixed greens
- 1/2 avocado sliced
- 1/4 cup cherry tomatoes halved
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp black pepper
Instructions
- Season chicken with salt and pepper, then grill for 5 minutes per side.
- Slice chicken and arrange over mixed greens with avocado and tomatoes.
- Whisk olive oil and balsamic vinegar, then drizzle over salad. Serve fresh.
Notes
Add nuts or seeds for extra crunch.
