Grilled Chicken with Avocado and Mixed Greens

 This light yet satisfying dish combines juicy grilled chicken with creamy avocado and crisp mixed greens for a perfect healthy meal any time of year.

 

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and freshly ground pepper to taste

For the salad:

• 6 cups mixed greens (spring mix, arugula, baby spinach)
• 2 ripe avocados, sliced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ¼ cup toasted pine nuts or sliced almonds
• ¼ cup crumbled feta cheese (optional)

For the dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small clove garlic, minced
• Salt and freshly ground pepper to taste

Instructions

1. Marinate the chicken:

   • In a bowl, combine olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper.
   • Place chicken breasts in a shallow dish or ziplock bag and pour marinade over them.
   • Turn chicken to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.

2. Prepare the dressing:

   • In a small bowl, whisk together all dressing ingredients until well combined.
   • Taste and adjust seasoning if needed. Set aside.

3. Grill the chicken:

   • Preheat grill to medium-high heat (about 400°F) or heat a grill pan on the stove over medium-high heat.
   • Remove chicken from marinade and pat dry with paper towels.
   • Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
   • Transfer chicken to a cutting board and let rest for 5 minutes before slicing.

4. Assemble the salad:

   • In a large bowl, toss the mixed greens with about half of the dressing.
   • Arrange dressed greens on a serving platter or individual plates.
   • Slice the grilled chicken against the grain into strips.
   • Arrange sliced chicken, avocado, cherry tomatoes, and red onion over the greens.
   • Sprinkle with toasted nuts and feta cheese if using.
   • Drizzle with remaining dressing.

5. Serve immediately while the chicken is still warm, or chill for a refreshing meal.

Tips

• For extra flavor, add some chopped fresh herbs like cilantro, basil, or parsley to the salad.
• If you don't have access to a grill, you can cook the chicken in a skillet over medium-high heat for about the same amount of time.
• Add some cooked quinoa or farro to make this salad even more filling.
• For a dairy-free option, omit the feta cheese or substitute with a dairy-free alternative.

Enjoy this nutritious and delicious meal that's perfect for lunch or dinner!